Ming says: As a teenager in Dayton, Ohio, I had to seek out Chinatowns away from home to have black beans and clams, a dish I'd dream about—literally. The combo is classic Chinese, like its main savory seasoning, the black beans and garlic. This version gives you all the great pungent taste of that immortal pairing without the bother of having to chop and blend every time you want it. At Blue Ginger we use this sauce all the time to make the delicious Wok-Stirred Clams and Black Beans on page 35- and you will too, once you have it on hand.
Be sure not to seal the jar in which you store the sauce until it's completely cool, and stir it well before using.