Black Bean Sauce

Name: Black Bean Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Chinese (Cantonese)
Ingredients: Fermented black beans (douchi), rinsed — 60 g (1/3 cup); Garlic cloves, minced — 4; Fresh ginger, minced — 10 g (1 tbsp); Shaoxing wine — 30 ml (2 tbsp); Soy sauce — 15 ml (1 tbsp); Sugar — 5 g (1 tsp); Vegetable oil — 30 ml (2 tbsp); Cornstarch slurry — 10 g (1 tbsp) mixed with water; Chicken or vegetable stock — 100 ml (1/3 cup + 1 tbsp)

The Quirky Foodster Team

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10 min

Prep

10 min

Cook

Ingredients

Fermented black beans (douchi), rinsed — 60 g (1/3 cup)
Garlic cloves, minced — 4
Fresh ginger, minced — 10 g (1 tbsp)
Shaoxing wine — 30 ml (2 tbsp)
Soy sauce — 15 ml (1 tbsp)
Sugar — 5 g (1 tsp)
Vegetable oil — 30 ml (2 tbsp)
Cornstarch slurry — 10 g (1 tbsp) mixed with water
Chicken or vegetable stock — 100 ml (1/3 cup + 1 tbsp)

Method

Rinse fermented black beans briefly, then roughly mash with the back of a knife or in a small bowl.
Heat oil in a wok over medium heat; add garlic and ginger, stir-fry until fragrant, about 30 seconds.
Add mashed black beans, stir-fry 1 minute.
Add Shaoxing wine, soy sauce, sugar and stock; bring to a simmer.
Stir in cornstarch slurry, simmer 2-3 minutes until thickened and glossy.

Cultural Background: A pungent, savoury sauce built on fermented black soybeans (douchi), black bean sauce reflects a centuries-old Chinese fermentation tradition, most famously paired with garlic in dishes like black bean clams and steamed fish.

Tips: • Rinsing the fermented black beans briefly removes excess surface salt without washing away their distinctive flavour. • Mashing (rather than leaving whole) helps distribute their pungent flavour throughout the sauce.

Variations: • Add fresh chile for a spicier version, common with dishes like black bean clams. • Use as a stir-fry base by adding vegetables or protein directly into the sauce.

Storage: Refrigerate up to 1 week in an airtight container.

Reheating: Reheat gently in a wok or saucepan, stirring occasionally. Nutrition (per serving) Approx. 35 kcal, 1 g protein, 2.5 g fat, 2 g carbohydrate per 30 ml serving.

FAQs: What is black bean sauce traditionally used for? Stir-fries with clams, fish, beef and tofu, a classic savoury Cantonese seasoning. What are fermented black beans? Salted, fermented soybeans (douchi) with an intensely savoury, slightly funky flavour, distinct from black bean sauce found in Latin American cuisine.