Black Bean Sauce

Black Bean Sauce

Pungent fermented black beans simmer with garlic and ginger into a savory, salty sauce.

Total 20 min Makes 16 oz Calories 35/serving

Dietary

Dairy free, Nut free

Allergens

Soy, Sesame, Wheat

This Chinese-style sauce starts with fermented black soybeans mashed with garlic and ginger, then simmered with soy sauce and a touch of sugar for balance. Use it to coat stir-fried beef, chicken, shrimp, or vegetables, or spoon it over steamed tofu. It keeps well in the refrigerator for quick weeknight stir-fries.

Ingredients

  • 1/2 cup fermented black soybeans, rinsed and roughly chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons vegetable oil
  • 1 1/2 cups chicken broth
  • 3 tablespoons soy sauce
  • 2 tablespoons shaoxing wine
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 teaspoon sesame oil
  • 1/4 teaspoon white pepper

Method

  1. Rinse the fermented black beans under cold water to remove excess salt, drain, and roughly chop or mash them with the back of a knife.

  2. Heat the vegetable oil in a 6-quart saucepan over medium heat. Add the garlic and ginger and stir-fry until fragrant, about 30 seconds.

  3. Add the chopped black beans and stir-fry for 1 minute to release their aroma.

  4. Pour in the chicken broth, soy sauce, shaoxing wine, and sugar. Stir to combine and bring to a simmer.

  5. Reduce heat and simmer gently, stirring occasionally, for 5 minutes to blend the flavors.

  6. In a small bowl, whisk the cornstarch and water together until smooth, then stir into the simmering sauce.

  7. Cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 1 to 2 minutes.

  8. Remove from heat and stir in the sesame oil and white pepper. Cool slightly before using or transfer to a jar for storage.

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    Black Bean Sauce

    This Chinese-style sauce starts with fermented black soybeans mashed with garlic and ginger, then simmered with soy sauce and a touch of sugar for balance. Use it to coat stir-fried beef, chicken, shrimp, or vegetables, or spoon it over steamed tofu. It keeps well in the refrigerator for quick weeknight stir-fries.

    20 min 16 oz 35 cal

    Ingredients

    • 1/2 cup fermented black soybeans, rinsed and roughly chopped
    • 4 cloves garlic, minced
    • 1 tablespoon fresh ginger, minced
    • 2 tablespoons vegetable oil
    • 1 1/2 cups chicken broth
    • 3 tablespoons soy sauce
    • 2 tablespoons shaoxing wine
    • 2 tablespoons sugar
    • 1 tablespoon cornstarch
    • 2 tablespoons water
    • 1 teaspoon sesame oil
    • 1/4 teaspoon white pepper

    Method

    1. 1

      Rinse the fermented black beans under cold water to remove excess salt, drain, and roughly chop or mash them with the back of a knife.

    2. 2

      Heat the vegetable oil in a 6-quart saucepan over medium heat. Add the garlic and ginger and stir-fry until fragrant, about 30 seconds.

    3. 3

      Add the chopped black beans and stir-fry for 1 minute to release their aroma.

    4. 4

      Pour in the chicken broth, soy sauce, shaoxing wine, and sugar. Stir to combine and bring to a simmer.

    5. 5

      Reduce heat and simmer gently, stirring occasionally, for 5 minutes to blend the flavors.

    6. 6

      In a small bowl, whisk the cornstarch and water together until smooth, then stir into the simmering sauce.

    7. 7

      Cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 1 to 2 minutes.

    8. 8

      Remove from heat and stir in the sesame oil and white pepper. Cool slightly before using or transfer to a jar for storage.