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Chinese Black Bean Sauce

4

35 min

Chinese Black Bean Sauce

Chinese Black Bean Sauce Photo 1

Time

35 min

Serving

15 persons

Calories

211

Rating

4.00★ (1)

Cuisine

Chinese
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.

Ingredients

  • ounces dried fermented black beans: 0 piece
  • vegetable oil: 1.5 cups
  • Thai Chilis: 4 piece (chopped)
  • shallot: 1 medium (minced)
  • ginger: 1 piece (2 inch piece, grated, fresh)
  • garlic: 3 clove (minced)
  • 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

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  1. Rinse black beans thoroughly and dry. Remove about 1/4 cup and set aside. Roughly chop the rest of the beans.
    Chinese Black Bean Sauce Photo 2
  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.
    Chinese Black Bean Sauce Photo 3
  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.
    Chinese Black Bean Sauce Photo 4
  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.
    Chinese Black Bean Sauce Photo 5

History of the Chinese Black Bean Sauce:

Black bean sauce has been used in Chinese cuisine for centuries, dating back to the Han Dynasty (206 BC – 220 AD). Fermented black beans were used as a way to preserve soybeans, and eventually became a popular ingredient in Chinese cooking. The pungent and salty flavor of the black beans complement a wide variety of vegetables and meats, making it a versatile sauce for stir-fry dishes.

Tips and Tricks for Chinese Black Bean Sauce Recipe:

  • Rinse black beans thoroughly before using to remove excess salt and grit.
  • Use a high-quality vegetable oil with a neutral flavor to allow the other ingredients to come through.
  • Be careful not to burn the shallots, garlic, ginger, and chiles, as this can make the sauce bitter.
  • To adjust the spiciness level, add more or fewer Thai chiles depending on your taste preferences.
  • Make sure to let the sauce simmer until thickened to ensure the sauce will coat the stir-fry ingredients evenly.

Tips for presenting the dish:

  • When serving a stir-fry with black bean sauce, garnish with chopped scallions or cilantro for added color and flavor.
  • Consider serving the dish with steamed white rice, which will absorb the flavorful sauce.
  • For an elegant presentation, use a large platter to display the stir-fry and sauce, and place a few whole Thai chiles on top for decoration.

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