RECIPES BLACK BEAN SAUCE RECIPES

CHINESE BLACK BEAN SAUCE | ALLRECIPES

Chinese Black Bean Sauce | Allrecipes image

Fermented black beans mixed with traditional ingredients creates one of the most popular stir-fry sauces on a Chinese food menu. This pungent and earthy sauce is easy to make and will last in the refrigerator up to a month. It can also be frozen in small portions to easily be used for a quick stir-fry. Because of the saltiness of the beans, there is no need to add salt in the recipes where you use this sauce.

Provided by Buckwheat Queen

Yield 15 servings

Number Of Ingredients 12

Ingredients

8 ounces dried fermented black beans
1?½ cups vegetable oil
4 peppers 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
½ teaspoon ground Sichuan pepper
½ teaspoon Chinese five-spice powder
1 teaspoon sesame oil

Steps:

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

Nutrition Facts : Calories 210.6 calories, CarbohydrateContent 2.7 g, FatContent 22.2 g, FiberContent 0.3 g, ProteinContent 0.8 g, SaturatedFatContent 3.5 g, SodiumContent 202.7 mg, SugarContent 1.1 g

BLACK BEAN SAUCE - CHINA SICHUAN FOOD | CHINESE RECIPES ...

Black Bean Sauce - China Sichuan Food | Chinese Recipes ... image

Easy to use homemade black bean sauce for stir-frying, steamed dish and stews.

Provided by Elaine

Categories sauce

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Number Of Ingredients 10

Ingredients

1 cup fermented black beans
1/3 cup vegetable oil
1/4 cup finely chopped garlic
2 tbsp. chopped ginger
2-3 shallots ( ,finely chopped)
2 tbsp. sugar ( ,optionally you can upgrade it to 4 tbsp.)
2 tbsp. Shaoxing wine
2 tbsp. light soy sauce
1/4 tsp. Chinese five spice powder ( ,optional)
1 tbsp. chili pepper flakes ( ,optional for hot version)

Steps:

Rinse the fermented black beans, drain and finely chop 2/3 of the beans, leaving 1/3 of the beans as whole ones (you will love their decoration function).
Heat oil in a deep pot until warm. Add shallot, garlic and ginger in and fry until soften. Keep slow fire and watch the ingredients carefully. Do not burn the garlic, burnt garlic release bitter taste.
Add fermented black beans and fry for 2-3 minutes over slow fire. Pour light soy sauce, cooking wine and sugar. Simmer until the sauce is well thickened and there are floating oil on the surface. Add five spice powder and chili pepper flakes if you are using.
Cool off completely and transfer to an air-tight container. At least wait for 6 hours until flavors from different ingredients are well combined.

Nutrition Facts : ServingSize 100 g, Calories 581 kcal, CarbohydrateContent 26 g, ProteinContent 3.6 g, FatContent 30 g, SaturatedFatContent 23.6 g, SodiumContent 764 mg, FiberContent 3.2 g, SugarContent 14 g

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