This authentic black bean sauce is one of the best‑kept secrets behind some of the most delicious Chinese dishes on the planet! It works miracles for the flavor of your Chinese cooking !
If you already know Chinese black bean sauce, you know the wonders it does for your Asian dishes.
You’ll be happy to know it’s incredibly quick and easy to make (15 minutes). PLUS, it tastes even better than store-bought AND you know exactly what’s in it…
If you’ve never used it before, you’ve just uncovered a big secret for making some of the best Chinese dishes on the planet!
Okay, that’s the third time I’ve said it and you probably think I’m exaggerating, but fermented black beans are one of those ingredients that’s obscure to us yet widely used in China, and they have a very, very bold flavor.
What is black bean sauce?
Let’s start with the core ingredient: fermented black beans. No, these aren’t your typical black beans, also called turtle beans, that you find in South American cooking. (Yes, I’ve seen several well-intentioned recipes online calling for regular black beans. But no, it’s absolutely not the same, and I’m the first to try to offer you useful substitutes.)
These black beans are actually black soybeans. These fermented black soybeans, called douchi in Chinese, are made by boiling the beans, then inoculating them with a special mold spore (usually Aspergillus oryzae) while they dry in the sun.
They’re then usually stored dry or in brine. The same mold is used in miso and soy sauce, which are also fermented products.
Because their flavor is so assertive, fermented black beans are often paired with other bold ingredients—most often garlic and chilies. They’re most widely used to make Chinese black bean sauce, also called black bean paste or black bean-garlic sauce.
Black bean sauce is an important and popular ingredient in Chinese cuisine, particularly in Cantonese and Sichuan cuisine. It’s as common an everyday condiment as ketchup is here.
Savory, salty, and spicy with a touch of sweetness, black bean sauce adds an indescribable depth to Chinese cooking. Use it sparingly because its flavor is very potent.
How to use black bean sauce
The only limit is your imagination!
Some popular ways to use it include:
- Fried rice
- Eggs and omelets
- Fish, scallops, clams, and shrimp
- Dishes featuring Chinese noodles
- Chicken dishes
- Beef dishes
- Asian eggplant dishes
- Brushed on steamed pork ribs, grilled or roasted
- On vegetables like bok choy or broccoli
- Asian-style coleslaw
I love using it as the base for most stir-fries. Just choose your protein, add vegetables, and finish with black bean sauce.
Use black bean sauce whenever you want to add a uniquely bold, delicious flavor to your dishes, with a touch of umami.
How to store black bean sauce
Stored in an airtight container in the refrigerator, this delicious Chinese condiment will keep for at least two weeks. Some separation may occur; just stir it before using.
Ingredients for fermented black bean sauce
Shaoxing wine: a staple of Chinese cooking; it lends a distinct, aromatic flavor
Light soy sauce: follow the link if you’re unfamiliar
Sambal oelek: here’s a homemade recipe—it’s quite spicy!
Rice vinegar: adds a bright, distinctly Asian tang
Ingredients
- 3 tablespoons fermented black beans If you prefer a stronger, saltier flavor, use more beans.
- 2 tablespoons neutral cooking oil
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 2 green onions, thinly sliced
- 120 ml vegetable or chicken broth
- 2 tablespoons Shaoxing wine
- 1 tablespoon light soy sauce
- 1 teaspoon sugar
- 0.5 teaspoon rice vinegar
- 1 teaspoon sambal oelek optional
For thickening
- 1.5 teaspoons cornstarch
- 1 tablespoon water
Instructions
- Soak the beans in water for about an hour, then rinse and drain.3 tablespoons fermented black beans, 1 tablespoon water
- Mash the fermented black beans with a fork and set aside.
- Heat the oil in a small saucepan over medium-high heat.2 tablespoons neutral cooking oil
- Add the garlic and ginger and cook for a minute or two until softened and very fragrant. Add the green onions and cook for another minute.2 tablespoons minced garlic, 2 tablespoons minced ginger, 2 green onions, thinly sliced
- Add the mashed beans and cook for another minute.
- Add all remaining ingredients except the cornstarch slurry and bring to a boil.120 ml vegetable or chicken broth, 2 tablespoons Shaoxing wine, 1 tablespoon light soy sauce, 1 teaspoon sugar, 0.5 teaspoon rice vinegar, 1 teaspoon sambal oelek
- Reduce the heat to medium and simmer uncovered for 10 to 12 minutes, or until the liquid is reduced by half.
- In a small bowl, stir together the cornstarch and water to make a slurry; stir it into the sauce and simmer for another minute, or until thickened.1.5 teaspoons cornstarch
- Let the black bean sauce cool, then store in an airtight container (preferably glass).
Notes
For extra flavor (depending on how you plan to use it), add about 0.5 teaspoon of orange zest. Add it with the broth, then continue simmering.
