Black bean sauce is a common ingredient in Chinese cuisine, particularly Sichuan cuisine. It is a thick black sauce made with douchi, salted fermented soy beans, along with plenty of garlic and it’s just packed with flavour! There are plenty of brands of black bean paste that you can buy at the store but it’s also easy to make your own! Just head down to a local Chinese grocery store and pick up some fermented black beans, they look like small shriveled up black beans coated with white dust (salt), and all you need to do is soak them in water to re-hydrate them and rinse off the excess salt. The rest of the sauce is made by lightly frying the garlic and re-hydrated beans in oil before simmering them in chicken broth to soften and form the sauce. It really only takes 30 minutes to make your own and it’s so much better than from the jar! My favourite dish to enjoy black bean sauce in is beef and peppers in black bean sauce which is so quick and easy to make!
Black Bean Sauce
- 2 tablespoons fermented black beans
- 1 tablespoon oil
- 1 tablespoon garlic (chopped)
- 1/2 cup chicken broth (or vegetable broth)
- 1 tablespoon water
- 1 1/2 teaspoons cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- Heat the oil in a pan over medium-high.
- Add the fermented black beans and garlic and saute until fragrant, about 20-30 seconds.
- Add the broth and simmer to reduce to half, about 2-4 minutes.
- Mix the water and cornstarch and then mix it into the sauce along with the soy sauce and sugar and cook until it thickens, about a minute.