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Black Bean Sauce

Black Bean Sauce is a traditional Chinese recipe for a classic sauce made from a blend of fermented black beans, garlic, chicken stock, soy sauce, rice wine and sugar cooked down to a thick paste. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Black Bean Sauce.

prep time

20 minutes

cook time

5 minutes

Total Time:

25 minutes

Additional Time:

(+100 minutes proving)

Serves:

4

Rating: 4.5 star rating

Tags : Sauce RecipesVegetable RecipesBean RecipesChina Recipes


Ingredients:

2 tbsp groundnut oil
2 tbsp fermented black beans (rinsed and dried)
1 tbsp garlic, minced
120ml chicken stock
1 tbsp dark soy sauce
1 tbsp rice wine
1 tsp sugar
1 1/2 tsp cornflour

Method:

Whisk the cornflour with 2 tbsp of the chicken stock to make a slurry then add to the remainder of the chicken stock.

Heat a wok over medium heat. Add the oil, black beans and garlic and stir-fry for about 20 seconds. Add all the remaining ingredients, bring to a boil and cook for about 2 minutes or until the sauce thickens.

This can be used immediately, or it can be poured into a sterilized jar that's been baked in an oven pre-heated to 110°C for 15 minutes before being sealed, allowed to cool and stored in the fridge.

For a richer variant of this sauce add 1 tbsp each of red and green bell pepper pieces for the last 1 minute of cooking.