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sauce aux haricots noirs fermentés chinois dans une verrine blanche

Chinese Fermented Black Bean Sauce

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4.84/5 (6)
Prep Time: 5 minutes
Cook Time: 15 minutes
Resting time: 1 hour
Total Time: 1 hour 20 minutes
Cuisine: Chinese
Servings: 1 jar
Calories: 55kcal
Author: Marc Winer

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

US Customary - Metric

Procédé

  • Soak the beans in water for about an hour, then rinse and drain.
    3 tablespoons fermented black beans, 1 tablespoon water
    haricots noirs trempés dans un bol blanc
  • Mash the fermented black beans with a fork and set aside.
    haricots noirs trempés et écrasés par une fourchette
  • 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
    ail gingembre et oignons verts dans une casserole
  • Add the mashed beans and cook for another minute.
    purée de haricots noirs rajoutée dans une casserole au reste des ingrédients
  • 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
    sauce et condiments dans une casserole
  • Reduce the heat to medium and simmer uncovered for 10 to 12 minutes, or until the liquid is reduced by half.
    sauce aux haricots noirs fermentés presque terminée
  • 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

Keeps for up to 2 weeks in the fridge.
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.

Nutrition

Calories: 55kcal | Féculents: 7g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Graisses trans: 0.01g | Cholesterol: 2mg | Sodium: 570mg | Potassium: 125mg | Fiber: 1g | Sugar: 3g | Vitamin A: 276IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 1mg
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