Description
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!
Ingredients
Scale
- 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
Instructions
- 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. Â
- With a fork, mash about half of the beans and set aside.
- In a small saucepan over low heat, add the oil, garlic, and shallot.Â
- Stir and cook for about 5 minutes, until small bubbles appear in the oil. Â
- Add the fermented black beans and brown sugar and stir.
- Add the shaoxing wine, soy sauce, and chicken broth (or veggie broth) and stir.
- Cover and cook for 7 minutes, stirring occasionally.Â
- Remove the lid and cook for an additional 3 minutes.
- Turn the heat off and let the sauce cool to room temperature.
- Transfer the sauce to a jar and refrigerate for up to 1 month.
Notes
This black bean sauce will keep, stored in an airtight jar or storage container, in the fridge, for up to 1 month.
Nutrition
- 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
