10 large dried dates, 1/4 pound unpitted
1/4 cup orange juice
1/2 cup water
2 tesapoons garlic, minced
1 tablespoon ginger*
2 tablespoons soy sauce
1 tablespoon black bean sauce
1 tablespoon rice vinegar
1 teaspoon sesame seed oil
Juice of 1 lime, optional
*Minced, squeeze juice only.
Mince the garlic. Set aside. Mince the ginger using a knife or a microplane and transfer to a meshed bag*.
*disposable paper meshed bags are available in Asian grocery stores. Tea bags can also be used.
If using unpitted, remove the hard tips and pits from the dates.
Transfer the dates to a pot. Add the water, orange juice, and garlic. Squeeze the ginger juice.
Cook in medium heat. Stirring constantly and breaking up the dates using the back of a wooden spoon.
Add soy sauce and rice vinegar.
Add the black bean sauce. Add the sesame seed oil.
Continue cooking for another minute until all ingredients are blended. Squeeze a juice of a lime.
If the sauce is too thick, add orange juice to your desired consistency.
Cool at room temperature. If not using right away, transfer to a container and refrigerate.