Zhajiang Sauce

Zhajiang Sauce

Savory ground pork simmered in fermented soybean paste until deeply rich and glossy.

Total 35 min Makes 16 oz Calories 260/serving

Dietary

Dairy free, Nut free

Allergens

Soy, Wheat, Sesame

This northern Chinese sauce combines ground pork with sweet bean paste and hoisin, simmered slowly until thick and umami-rich. Ladle it over hand-pulled noodles with cucumber and scallion for the classic dish zhajiangmian. It keeps well and tastes even better the next day.

Ingredients

  • 1 pound ground pork
  • 3 tablespoons vegetable oil
  • 1/2 cup sweet bean paste (tianmianjiang)
  • 1/4 cup yellow soybean paste (huangdoujiang)
  • 2 tablespoons hoisin sauce
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon dark soy sauce
  • 1 tablespoon sugar
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 3 scallions, white and green parts separated and minced
  • 3/4 cup chicken stock or water
  • 1 teaspoon toasted sesame oil

Method

  1. In a small bowl, stir together the sweet bean paste, yellow soybean paste, hoisin sauce, Shaoxing wine, dark soy sauce, and sugar until combined.

  2. Heat the vegetable oil in a 9-inch skillet or wok over medium heat. Add the garlic, ginger, and scallion whites, and stir-fry until fragrant, about 30 seconds.

  3. Add the ground pork and cook, breaking it up with a spatula, until browned and no longer pink, about 6 minutes.

  4. Stir in the bean paste mixture, coating the pork evenly, then pour in the chicken stock and stir to combine.

  5. Reduce heat to low and simmer uncovered, stirring occasionally, until the sauce thickens and darkens, about 20 minutes.

  6. Remove from heat and stir in the sesame oil and scallion greens.

  7. Serve warm over noodles, or cool completely and store in an airtight container in the refrigerator for up to 5 days.

Rate this recipe

★ 3.9 (1)

Zhajiang Sauce

This northern Chinese sauce combines ground pork with sweet bean paste and hoisin, simmered slowly until thick and umami-rich. Ladle it over hand-pulled noodles with cucumber and scallion for the classic dish zhajiangmian. It keeps well and tastes even better the next day.

35 min 16 oz 260 cal

Ingredients

  • 1 pound ground pork
  • 3 tablespoons vegetable oil
  • 1/2 cup sweet bean paste (tianmianjiang)
  • 1/4 cup yellow soybean paste (huangdoujiang)
  • 2 tablespoons hoisin sauce
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon dark soy sauce
  • 1 tablespoon sugar
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 3 scallions, white and green parts separated and minced
  • 3/4 cup chicken stock or water
  • 1 teaspoon toasted sesame oil

Method

  1. 1

    In a small bowl, stir together the sweet bean paste, yellow soybean paste, hoisin sauce, Shaoxing wine, dark soy sauce, and sugar until combined.

  2. 2

    Heat the vegetable oil in a 9-inch skillet or wok over medium heat. Add the garlic, ginger, and scallion whites, and stir-fry until fragrant, about 30 seconds.

  3. 3

    Add the ground pork and cook, breaking it up with a spatula, until browned and no longer pink, about 6 minutes.

  4. 4

    Stir in the bean paste mixture, coating the pork evenly, then pour in the chicken stock and stir to combine.

  5. 5

    Reduce heat to low and simmer uncovered, stirring occasionally, until the sauce thickens and darkens, about 20 minutes.

  6. 6

    Remove from heat and stir in the sesame oil and scallion greens.

  7. 7

    Serve warm over noodles, or cool completely and store in an airtight container in the refrigerator for up to 5 days.