Black Bean Sauce
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
18 servings
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Calories
21 kcal
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Course
Condiments
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Cuisine
Chinese
Black Bean Sauce
Description
The Black Bean Sauce recipe focuses on fermented black beans that are soaked and mashed to release their characteristic hearty and salty flavor. These beans are cooked with finely minced garlic, ginger, and chopped green onions in oil to develop aroma and depth. The addition of vegetable broth, Chinese rice wine, soy sauce, sugar, rice vinegar, and optional hot chili sauce creates a balanced sauce that is simmered until thickened with a cornstarch slurry.
The sauce yields a rich texture with a combination of savory, slightly sweet, and acidic notes along with the pungency of fermented black beans and aromatics. It can add complexity to a variety of dishes such as stir-fries, marinades, and dipping sauces.
Once prepared, the sauce should be cooled and stored in an airtight container, where it keeps well for up to two weeks. The recipe suggests an optional addition of orange zest during simmering for a subtle citrus hint, which can brighten the flavor when used with appropriate dishes.
Ingredients
- 3 tablespoons fermented black beans , soaked in water about an hour then rinsed and drained (if you prefer a stronger and saltier flavor, use more beans)
- 2 tablespoons neutral cooking oil generic cooking oil
- 2 tablespoons garlic finely minced
- 2 tablespoons ginger finely minced
- 2 green onions , finely chopped
- 1/2 cup vegetable broth or chicken broth
- 2 tablespoons Chinese rice wine (can substitute dry sherry)
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon rice vinegar
- 1/2 to 1 teaspoon hot red pepper sauce for heat (optional, or sambal oelek
- 1 1/2 teaspoons corn starch dissolved in 1 tablespoon water
Instructions
- Mash soaked and drained fermented black beans with a fork and set aside.
- Heat the oil in a small saucepan over medium-high heat. Add the garlic and ginger and cook for a minute or two until softened and very fragrant. Add the green onions and cook for another minute. Add the mashed beans and cook for another minute.
- Add all remaining ingredients, except for the cornstarch mixture, and bring to a boil. Reduce the heat to medium and simmer uncovered for 10-12 minutes or until the liquid is reduced by half. Stir in the cornstarch mixture and simmer for another minute or until thickened.
- Let the black bean sauce cool and store in an airtight container (preferably glass). Will keep for up to 2 weeks.Makes a little more than a cup.
Notes
- Soak fermented black beans for about one hour before use to soften and rinse away excess saltiness.
- For a brighter flavor, add about 1/2 teaspoon of orange zest along with the broth before simmering.
- Store the cooled sauce in a glass airtight container; it keeps well for up to two weeks in the refrigerator.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18servings
Amount Per Serving
Calories 21 kcal
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 21kcal | 1% |
| Carbohydrates | 1g | 0% |
| Fat | 1g | 2% |
| Sodium | 56mg | 2% |
| Potassium | 7mg | 0% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 3mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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