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Chinese Black Bean Sauce
Chinese Black Bean Sauce
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Homemade spicy black bean sauce using fermented beans - recreate a classic Chinese stir-fry favorite!
Ingredients:
  • 8 ounces dried fermented black beans
  • 1.5 cups vegetable oil
  • 4 Thai chiles, chopped
  • 1 medium shallot, minced
  • 1 (2 inch) piece fresh ginger, peeled and grated
  • 3 cloves garlic, minced
  • 3 tablespoons reduced-sodium tamari
  • 2 tablespoons Shaoxing rice wine
  • 1 teaspoon brown sugar
  • 0.5 teaspoon ground Sichuan pepper
  • 0.5 teaspoon Chinese five-spice powder
  • 1 teaspoon sesame oil
Instructions:
  • Begin by giving the black beans a thorough rinse and drying them. Set aside approximately 1/4 cup of whole beans. Proceed by roughly chopping the remaining beans.
  • In a large saucepan, gently cook chiles, shallot, ginger, and garlic in vegetable oil until soft and fragrant for about 5 minutes. Adjust heat to prevent burning while aiming for a slow cooking process.
  • Combine both the chopped and whole beans into the simmering mixture. Stir occasionally until the beans are tender, approximately 2 minutes. Stir in tamari, rice wine, brown sugar, ground Sichuan pepper, and five spice. Continue to simmer until the mixture thickens, stirring occasionally. Remove from heat and allow it to cool for about 10 minutes before serving.
  • Combine sesame oil and mix well before covering the sauce. Allow the sauce to rest, allowing the beans to settle and creating a protective oil barrier to prevent mold. Use immediately or store in the refrigerator in an airtight container for up to 1 month.

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