Black Bean Sauce

Name: Black Bean Sauce
Cook time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 tbsp Fermented Black Beans, douchi, rinsed and roughly chopped; 4 cloves of Garlic, minced; 1 tbsp Ginger, minced; 2 Scallions, finely chopped; 1 tbsp Shaoxing Wine; 1 1/2 tbsp Light Soy Sauce; 1 tsp Sugar; 120ml Chicken Stock, or water; 1 tbsp Neutral Oil, e.g., peanut or vegetable; 1/2 tsp Sesame Oil; 2 tsp Cornstarch; 2 tbsp Water

A savory, umami-rich black bean sauce that brings depth and a pleasant fermented tang to stir-fries, noodles, or steamed vegetables. Bold with aromatics and balanced with a touch of sweetness, this sauce is silky when finished and bursts with complex savory notes. It's simple to make and keeps well for quick weeknight meals.

A savory, umami-rich black bean sauce that brings depth and a pleasant fermented tang to stir-fries, noodles, or steamed vegetable... Show more

Traditional Chinese Recipe

Health Grade

C- · Balanced

Rating

4.2

Time

15 min

Price

0,27 €

Calories

73 kcal

low calorie

quick

easy

meal prep

Method

Prep the aromatics

Rinse the Fermented Black Beans under cold water, drain them well, and roughly chop them so they’ll melt into the sauce instead of staying in big chunks. Peel and mince the Garlic and Ginger, then trim and finely chop the Scallion.

Mix the slurry

In a small bowl, whisk the Cornstarch with the Water until the mixture looks smooth and milky with no dry pockets. Give it one more quick stir right before you use it so it stays evenly mixed.

Fry the base

Heat the Neutral Oil in a small saucepan or wok over medium heat until it shimmers. Add the chopped black beans and stir them in the oil for 1 minute until they smell fragrant. Add the garlic, ginger, and scallion, then keep stirring for another 1 minute until everything is softened and aromatic but not browned.

Simmer and thicken

Pour in the Shaoxing Wine, Light Soy Sauce, Sugar, and the Chicken Stock. Bring it to a simmer and stir until the sugar dissolves, then give the slurry a quick stir and drizzle it in while stirring constantly. Cook for 1 minute until the sauce turns glossy and lightly coats a spoon, then take it off the heat and stir in the Sesame Oil. If it seems too thick, loosen it with a splash of water; if it’s too loose, let it bubble for another minute.

Serve the sauce

Use the black bean sauce right away over noodles, vegetables, tofu, or your favorite stir-fry. If you’re not using it immediately, cool it for a few minutes before storing it in a covered container.