I've become obsessed with Lao Gan Ma brand chili sauces. This "Old Godmother" brand sauce is apparently a phenomenon in China and feels like it's about to break out in the export market similar to the rise of Sriracha.
With its signature red label featuring an image of its unsmiling founder, each jar of Lao Gan Ma contains a mix of chili flakes and onions soaked in soybean oil and some combo of garlic, fermented cabbage, mushrooms and black beans, depending on the varietal.
Lao Gan Ma is less of a hot sauce, more of a slightly tingly umami flavor. Salty and savory. The large crisp chili flakes also provide a satisfying crunch.
I would put it on everything I eat. The only problem is that the first ingredient is Soybean Oil. A typical serving, in the way I want to eat it, will be hundreds of calories and many grams of fat.
By contrast, the Nutrition Facts of many other chili/hot sauces such Huy Fong Foods Sriracha and Chili Garlic Sauce are 0 calories, 0 fat.
Are there any condiments that give the tingly/salty/fermented/umami flavor of Lau Gan Ma but without the oil?