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Black Bean Sauce
5 from 418 votes

Black Bean Sauce

Black Bean Sauce is a savory condiment made by simmering mashed fermented black beans with garlic, ginger, green onions, and a mix of broth, rice wine, soy sauce, and seasonings until thickened. The sauce combines salty, umami, and mildly spicy flavors, enhanced by a touch of sweetness and acidity. This versatile sauce can be used to complement stir-fried vegetables, meats, or tofu in various Asian-inspired dishes.

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 18 servings
Calories: 21 kcal
Course: Condiments
Cuisine: Chinese

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

    Cup of Yum
  1. Mash soaked and drained fermented black beans with a fork and set aside.
  2. 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.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 18 servings

Amount Per Serving

Calories 21

% 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.