Hard

Chinese Black Bean Sauce

Name: Chinese Black Bean Sauce
Prep time: 23 min
Cook time: 114 min
Total time: 137 min
Yield: 4 servings
Ingredients: 8 ounces dried fermented black beans; 1.5 cups vegetable oil; 4 Thais chiles , chopped; 1 medium shallot , minced; 1 , 2 inch; 3 cloves garlic , minced; 3 tablespoons reduced-sodium tamari; 2 tablespoons Shaoxing rice wine; 1 teaspoon brown sugar; 0.5 teaspoons ground Sichuan pepper; 0.5 teaspoons Chinese five-spice powder; 1 teaspoon sesame oil

Total Time

2h 17m

23m prep · 114m cook

Servings

4 people

Rating

—

Difficulty

Hard

2 views

🌱 Vegan 🥬 Vegetarian 🌾 Gluten-Free 🥛 Dairy-Free 🥜 Nut-Free ✡️ Kosher

This black bean sauce recipe with garlic, chiles, and ginger creates a popular Chinese stir-fry sauce that's pungent and earthy. It's easy to make and will last in the refrigerator for up to a month. Because of the saltiness of the beans, there is no need to add salt in the recipes where you use this sauce.

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Ingredients

8 ounces dried fermented black beans
1.5 cups vegetable oil
4 Thais chiles , chopped
1 medium shallot , minced
1 , 2 inch
3 cloves garlic , minced
3 tablespoons reduced-sodium tamari
2 tablespoons Shaoxing rice wine
1 teaspoon brown sugar
0.5 teaspoons ground Sichuan pepper
0.5 teaspoons Chinese five-spice powder
1 teaspoon sesame oil

Instructions

1

Rinse black beans thoroughly and dry. Remove about 1/4 cup and set aside. Roughly chop the rest of the beans.
2

Heat vegetable oil in a large saucepan over medium-low heat. Add chiles, shallot, ginger, and garlic. Fry until soft and fragrant, about 5 minutes. Do not let the ingredients burn. Reduce the heat if necessary. The objective is to slow cook the ingredients.
3

Add all the beans; both chopped and whole. Simmer, stirring often, until the beans are soft, about 2 minutes. Add tamari, rice wine, brown sugar, ground Sichuan pepper, and five spice. Simmer until thickened, stirring often. Remove from heat; let cool, about 10 minutes.
4

Mix in sesame oil and cover. As the sauce rests, the beans will settle and the oil will float, creating a barrier which will protect it from mold. The sauce is ready to use or store in an airtight container in the refrigerator for up to 1 month.