5 from 18 votes
Black Bean Sauce (豆豉酱)
Black Bean Sauce (豆豉酱) is made from fermented black beans that are rinsed, coarsely chopped, and fried with garlic, ginger, scallions, and onions in infused oil. The sauce is seasoned with soy sauce, Shaoxing rice wine, chili flakes, sugar, Chinese five-spice powder, and sesame oil. This salty and aromatic sauce lends depth to a variety of stir-fried dishes and can be used as a topping for steamed rice or noodles.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
2
cups
Calories:
1466 kcal
Course:
Condiments
Cuisine:
Chinese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 cups
Amount Per Serving
Calories 1466
% 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.