Chinese Black Bean Sauce

Cook Time: 20 minutes

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 15 servings

Ingredients

• 8 ounces dried fermented black beans
• 1 cups vegetable oil
• 4 Thai chiles, chopped
• 1 medium shallot, minced
• 1 (2 inch) piece fresh ginger, peeled and grated
• 3 cloves garlic, minced
• 3 tablespoons reduced-sodium tamari
• 2 tablespoons Shaoxing rice wine
• 1 teaspoon brown sugar
• teaspoon ground Sichuan pepper
• teaspoon Chinese five-spice powder
• 1 teaspoon sesame oil

Directions

1. Rinse the black beans thoroughly and dry them. Remove about 1/4 cup and set aside. Roughly chop the remaining beans.
2. In a large saucepan, heat vegetable oil over medium-low heat. Add chopped chiles, shallot, ginger, and garlic. Fry for about 5 minutes, until the mixture is soft and fragrant. Be careful not to let it burn. If necessary, reduce the heat to prevent burning, as the goal is to slow-cook these ingredients.
3. Add both chopped and whole beans to the saucepan. Stir occasionally and let it simmer for about 2 minutes, or until the beans soften.
4. Stir in tamari, rice wine, brown sugar, Sichuan pepper, and five-spice powder. Let the mixture simmer, stirring frequently, until it thickens. This should take a few minutes.
5. Remove the saucepan from heat and allow the sauce to cool for about 10 minutes.
6. Mix in the sesame oil, then cover the sauce. As it rests, the beans will settle, and the oil will rise to the top, creating a protective layer that helps prevent mold growth.
7. The sauce is ready to use immediately or can be stored in an airtight in the refrigerator for up to one month.

Recipe Tips

• The sauce can be frozen in small portions for easy future stir-fries. Use about 1/4 cup per stir-fry for 4 people. You can dilute it with broth, water, or soy sauce if needed.
• This sauce also makes a fantastic marinade for ribs, chicken, or fish.
• Add a dollop to your favorite ramen or noodle dish, as it works wonderfully as a base for soups and noodle-based meals.

Editor's Note

Fermented black beans are different from regular black beans. You can find them in Asian food stores or online. They are typically sold either canned in liquid or dried in resealable bags. If you use the canned variety, be sure to drain and rinse them before use.

Nutrition Facts (per serving)

• Calories: 211
• Total Fat: 22g (28% Daily Value)
• Saturated Fat: 4g (18% Daily Value)
• Sodium: 203mg (9% Daily Value)
• Total Carbohydrate: 3g (1% Daily Value)
• Dietary Fiber: 0g (1% Daily Value)
• Total Sugars: 1g
• Protein: 1g (2% Daily Value)
• Vitamin C: 30mg (33% Daily Value)
• Calcium: 7mg (1% Daily Value)
• Iron: 0mg (2% Daily Value)
• Potassium: 67mg (1% Daily Value)

Chinese Black Bean Sauce is a flavorful, rich sauce that forms the base for many delicious stir-fry dishes, making it one of the most popular choices in Chinese cuisine. This savory sauce, characterized by its use of fermented black beans, adds a distinct salty, umami depth to various dishes. Below, we explore the origin, regional features, and other interesting facts about this culinary staple.

History and Origin

The use of fermented black beans in Chinese cuisine dates back centuries. Originally, black beans were fermented to preserve them, as fermentation enhances their flavor profile and increases their shelf life. This method of fermentation was particularly important in ancient China, where food preservation was crucial for survival during harsh winters. Over time, the fermented black beans evolved into a key ingredient for sauces and condiments.

Chinese Black Bean Sauce became popular in the Guangdong and Sichuan regions, where it was incorporated into various stir-fry dishes, marinades, and soups. It plays a vital role in adding a bold, tangy flavor that complements both vegetables and meats, particularly pork, chicken, and beef. The sauce's origins can be traced to traditional Chinese cooking methods that focused on balancing salty, spicy, and sweet flavors.

Regional Variations

While Chinese Black Bean Sauce is used widely across China, there are notable regional differences in its preparation and use. In Sichuan cuisine, the sauce is often paired with spicy ingredients like chili peppers, resulting in a fiery and flavorful base. On the other hand, in Cantonese cooking, the sauce is used in a more subtle manner, allowing the fermented beans' earthy flavor to shine through without overpowering the dish.

Additionally, some regions may use different types of fermented beans or adjust the proportions of spices, like Sichuan peppercorns and Chinese five-spice powder, to suit local tastes. The versatility of the sauce allows it to adapt to different types of dishes, from stir-fries to noodle bowls.

Difference from Similar Sauces

While there are other sauces with a similar flavor profile, such as black bean paste and hoisin sauce, Chinese Black Bean Sauce stands out due to its use of fermented black beans. Unlike black bean paste, which is made from a sweeter, mashed black bean base, Chinese Black Bean Sauce has a more pungent and savory flavor due to the fermentation process.

Hoisin sauce, often confused with Chinese Black Bean Sauce, is sweeter and less salty, typically used as a glaze or dipping sauce for meats. In contrast, Black Bean Sauces primary function is as a stir-fry sauce, adding complexity to savory dishes. Its unique depth comes from the fermented beans and the additional seasoning of chili, garlic, and Sichuan peppercorns.

Where Is It Typically Served?

Chinese Black Bean Sauce is commonly served in stir-fries, especially with meats like pork, chicken, and beef. It pairs particularly well with seafood, offering a robust contrast to the delicate flavors of fish and shellfish. It is also used to create flavorful marinades for meats, adding an extra layer of umami before grilling or roasting.

This sauce can be found in many Chinese restaurants, often accompanying dishes like "Black Bean Chicken" or "Stir-Fried Pork with Black Bean Sauce." It can also be a crucial ingredient in noodle dishes, soups, or as a topping for steamed rice. In some cases, it is added to braised dishes, where its rich flavor infuses into the meat and vegetables.

Interesting Facts

Did you know that fermented black beans are often referred to as "douchi" in Chinese? They are typically made from soybeans, but the fermentation process imparts a unique flavor that sets them apart from regular beans. Douchi has been used for over a thousand years in Chinese medicine as well, believed to help with digestion and to reduce toxins in the body.

Another fun fact is that this sauce's rich, savory character is enhanced by the use of Shaoxing rice wine, a key ingredient in many Chinese dishes. This wine adds a layer of complexity, making the sauce a beloved component of Chinese culinary traditions.

Finally, Chinese Black Bean Sauce is often stored in airtight containers for long periods due to its high oil content, which acts as a preservative. The oil creates a natural barrier to prevent mold, keeping the sauce fresh and flavorful for up to a month when refrigerated.

FAQ about Chinese Black Bean Sauce