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homemade Chinese black bean sauce

Black Bean Sauce

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  • Author: Caroline Phelps
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: about 1 cup 1x
  • Category: Condiment
  • Method: Stove top
  • Cuisine: Chinese
  • Diet: Vegan


This pungent, savory, earthy and aromatic black bean sauce recipe delivers authenticity and depth of flavor to your Chinese favorites! Use this versatile sauce as a condiment, a marinade, or stir fry sauce!


  • 1/2 cup fermented black beans
  • 1/4 cup vegetable oil or grapeseed oil
  • 2 tablespoons garlic, minced
  • 1 small shallot, minced
  • 1 tablespoon brown sugar
  • 2 tablespoons shaoxing wine or dry sherry
  • 2 tablespoons soy sauce
  • 1/4 cup low sodium chicken broth or vegetable broth mixed with 1 teaspoon cornstarch


  1. Place the fermented black beans in a strainer and rinse. Drain well and transfer them to a cutting board. Chop the beans, leaving some pieces bigger than others, and transfer them to a bowl.  
  2. With a fork, mash about half of the beans and set aside.
  3. In a small saucepan over low heat, add the oil, garlic, and shallot. 
  4. Stir and cook for about 5 minutes, until small bubbles appear in the oil.  
  5. Add the fermented black beans and brown sugar and stir.
  6. Add the shaoxing wine, soy sauce, and chicken broth (or veggie broth) and stir.
  7. Cover and cook for 7 minutes, stirring occasionally. 
  8. Remove the lid and cook for an additional 3 minutes.
  9. Turn the heat off and let the sauce cool to room temperature.
  10. Transfer the sauce to a jar and refrigerate for up to 1 month.


This black bean sauce will keep, stored in an airtight jar or storage container, in the fridge, for up to 1 month.


  • Serving Size: 1 tablespoon
  • Calories: 50
  • Sugar: 1g
  • Sodium: 113.2mg
  • Fat: 3.5g
  • Saturated Fat: 2.8g
  • Unsaturated Fat: 0.1g
  • Trans Fat: 0g
  • Carbohydrates: 4g
  • Fiber: 1.1g
  • Protein: 1.2g
  • Cholesterol: 0mg
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