Chinese Black Bean Sauce


35 min

Chinese Black Bean Sauce

Chinese Black Bean Sauce Photo 1


Bbq sauce


35 min


15 persons




4.00 rating-star (1)


Author: Victoria Bailey
Fermented black beans mixed with traditional ingredients creates one of the most popular stir-fry sauces on a Chinese food menu. This pungent and earthy sauce is easy to make and will last in the refrigerator up to a month. It can also be frozen in small portions to easily be used for a quick stir-fry. Because of the saltiness of the beans, there is no need to add salt in the recipes where you use this sauce.


  • 8 ounces dried fermented black beans : 0 piece
  • vegetable oil : 1.5 cups
  • Thai chiles, chopped : 4 piece
  • shallot, minced : 1 medium
  • (2 inch) piece fresh ginger, peeled and grated : 1 piece
  • garlic, minced : 3 clove
  • reduced-sodium tamari : 3 Tbsp
  • Shaoxing rice wine : 2 Tbsp
  • brown sugar : 1 tsp
  • ground Sichuan pepper : 0.5 tsp
  • Chinese five-spice powder : 0.5 tsp
  • sesame oil : 1 tsp

Metric Conversion

Stages of cooking

  1. Rinse black beans thoroughly and dry. Remove about 1/4 cup and set aside. Roughly chop the rest of the beans.
  2. Heat vegetable oil in a large saucepan over medium-low heat. Add chiles, shallot, ginger, and garlic. Fry until soft and fragrant, about 5 minutes. Do not let the ingredients burn. Reduce the heat if necessary. The objective is to slow cook the ingredients.
  3. Add all the beans; both chopped and whole. Simmer, stirring often, until the beans are soft, about 2 minutes. Add tamari, rice wine, brown sugar, ground Sichuan pepper, and five spice. Simmer until thickened, stirring often. Remove from heat; let cool, about 10 minutes.
  4. Mix in sesame oil and cover. As the sauce rests, the beans will settle and the oil will float, creating a barrier which will protect it from mold. The sauce is ready to use or store in an airtight container in the refrigerator for up to 1 month.

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