CookPal AI
Chinese Black Bean Sauce

Chinese Black Bean Sauce

Cost $5, save $10

Source: Recommended by CookPal

  • 20 Min
  • 15 Servings
  • $5

INGREDIENTS

  • Base Ingredients

    • 8 ounces dried fermented black beans
    • 1 ½ cups vegetable oil
    • 4 Thai chiles, chopped
    • 1 medium shallot, minced
    • 1 (2 inch) piece fresh ginger, peeled and grated
    • 3 cloves garlic, minced

  • Seasonings

    • 3 tablespoons reduced-sodium tamari
    • 2 tablespoons Shaoxing rice wine
    • 1 teaspoon brown sugar
    • ½ teaspoon ground Sichuan pepper
    • ½ teaspoon Chinese five-spice powder
    • 1 teaspoon sesame oil

STEPS

1

Rinse black beans thoroughly and dry. Remove about 1/4 cup and set aside. Roughly chop the rest of the beans.

2

Heat vegetable oil in a large saucepan over medium-low heat. Add chiles, shallot, ginger, and garlic. Fry until soft and fragrant, about 5 minutes. Do not let the ingredients burn. Reduce the heat if necessary. The objective is to slow cook the ingredients.

3

Add all the beans; both chopped and whole. Simmer, stirring often, until the beans are soft, about 2 minutes. Add tamari, rice wine, brown sugar, ground Sichuan pepper, and five-spice powder. Simmer until thickened, stirring often.

4

Remove from heat; let cool, about 10 minutes.

5

Mix in sesame oil and cover. Resting allows the beans to settle and the oil to float, creating a barrier that protects the sauce from mold. The sauce is ready to use or store in an airtight container in the refrigerator for up to 1 month.

NUTRIENTS

Per 1 serving

🔥

211

Calories

  • 1
    Protein
  • 3
    Carbs
  • 22
    Fats

💡 Make sure to rinse the fermented black beans thoroughly to reduce excess saltiness.This sauce can be used for stir-fries, marinades, noodles, and rice dishes.Store in an airtight container to prevent mold formation and increase shelf life.Adjust the amount of Thai chiles to customize the spice level according to your preferences.