Black Bean Sauce (豆豉酱)
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2 cups
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Calories
1466 kcal
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Course
Condiments
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Cuisine
Chinese
Black Bean Sauce (豆豉酱)
Description
This Black Bean Sauce starts with carefully rinsed and dried fermented black beans that are roughly chopped to balance texture and flavor. The oil is infused with scallions and onion by gently browning them to flavor the base. Minced garlic and ginger are fried in the oil before adding the black beans, which release savory umami and a salty bite.
The sauce is spiced with optional chili flakes and enhanced with light soy sauce and Shaoxing wine for acidity and sweetness balanced by sugar and Chinese five-spice powder. A finishing drizzle of sesame oil adds nuttiness. The resulting sauce combines pungency, mild heat, and complex savory tones.
It is versatile in Chinese cooking, well-suited for meat, seafood, tofu, vegetables, and stir-fried noodles or rice. Its saltiness means extra salt is usually unnecessary in dishes using it.
Ingredients
- 1 cup fermented black beans see note 1
To infuse the oil
- ¾ cup neutral cooking oil
- 2 talk scallions cut into sections
- 1 small onion sliced
To fry the beans
- 1 head garlic minced
- 1 tablespoon ginger minced
- 2 tablespoon chili flakes or to taste (optional)
- 2 tablespoon soy sauce light
- 1 tablespoon Shaoxing rice wine
- 1 teaspoon sugar
- ½ teaspoon Chinese five-spice powder or ground white pepper
- 1 teaspoon sesame oil
Instructions
Prepare the beans
- Take fermented black beans out of their package. Discard dried ginger pieces if there are any. Rinse the beans under running water.
- Drain well then spread them over kitchen paper. Use more paper to dry them as much as possible.
- Coarsely chop the beans into smaller pieces, leaving some whole. Set aside.
Infuse the oil
- Pour oil into a dry, clean wok/saucepan. Add scallions and onion. Simmer over medium heat until they brown on the edge (it took me around 6 minutes, but the time required may vary).
- Remove all the solids leaving the infused oil in the wok/saucepan.
Fry the beans
- Put minced garlic and ginger into the hot oil. Fry over medium heat until the garlic turns slightly golden (do not burn). Add the chopped beans. Stir and toss for about 2 minutes to extract moisture out of the beans.
- If using chili flakes, add them at this moment. Sizzle for 10 seconds or so. Then add light soy sauce, Shaoxing rice wine, Chinese five spice powder, and sugar. Cook for a further 30 seconds or so.
- Remove the wok/saucepan from the heat then add sesame oil. Mix well then leave to cool.
Store the sauce
- Once completely cool, transfer the sauce to an airtight jar/container. Best to allow 24 hours to further infuse before using the sauce.
- You can keep the sauce in the refrigerator for up to 4 weeks. Make sure to always use a clean spoon to scoop out the sauce (see note 2).
Notes
- Rinse fermented black beans well and pat dry to remove excess salt and moisture before cooking.
- Use the sauce sparingly as it is salty; additional salt is typically not needed in recipes incorporating this sauce.
- This sauce enhances stir-fries, steamed dishes, and as a condiment on rice, congee, or noodles.
- Adjust the amount of chili flakes to control the spice level according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 1466 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 1466kcal | 73% |
| Carbohydrates | 44g | 15% |
| Protein | 51g | 102% |
| Fat | 133g | 205% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 73g | 429% |
| Monounsaturated Fat | 26g | 130% |
| Trans Fat | 3g | 150% |
| Sodium | 1538mg | 64% |
| Potassium | 485mg | 10% |
| Fiber | 21g | 84% |
| Sugar | 12g | 24% |
| Vitamin A | 3329IU | 67% |
| Vitamin C | 13mg | 14% |
| Calcium | 137mg | 14% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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