HOW TO MAKE BLACK BEAN SAUCE
If you love to recreate Chinese dishes at home, you've probably reached for a jar of black bean sauce. Fortunately, it's easy to make this condiment at home and customize it according to your taste. Black bean sauce uses fermented dried...
Provided by wikiHow
Categories general
Number Of Ingredients 11
Steps:
- Soak 1 C (227 g) of dried fermented black beans in water for 10 minutes. Open a package of dried fermented black beans and pour 1 cup (227 g) of them into a bowl. Add enough water to submerge the beans and set them aside for 10 minutes to soak. Soaking the beans makes them easier to chop and it rinses off some of the beans' salt. You can buy dried fermented black beans at your neighborhood Asian market or online. Fermenting the beans gives them their unique flavor that's full of umami. Fermented black beans are also saltier than standard dried black beans.
- Drain the beans and roughly chop them on a cutting board. Set a fine-mesh strainer or colander into the sink and pour the soaked beans into it. Then, put the beans onto a cutting board and chop them until they're slightly chunky. If you'd like a smoother sauce, keep chopping until the beans are finely chopped. Set the beans aside. To save a little time, you can put the beans into a food processor along with 1/4 of an onion and 8 to 10 cloves of peeled garlic. Then, pulse the ingredients until they're roughly chopped.
- Infuse oil with dried chili peppers over medium heat. Set a heavy saucepan on the stove and pour in 1⁄3 cup (79 ml) of vegetable oil. Add 4 to 6 roughly chopped dried chili peppers and turn the burner to medium. Once the oil shimmers, turn the burner down to medium-low and heat the chilies until they darken. Then, carefully scoop out the chilies with a slotted spoon and throw them away. Use Korean or Mexican dried chili peppers to give the sauce mild flavor or cook Chinese or Thai chili peppers if you'd like the sauce to be spicy. For really spicy black bean sauce, add 2 teaspoons (6 g) of whole Sichuan peppercorns along with the dried chilies.
- Mince 1/4 of an onion and add it to the skillet along with the beans. Cut a 1/4 of an onion into fine pieces and put it into the hot oil in the saucepan. Then, add the drained black beans and stir the mixture. If you chopped the beans with the onion and garlic in a food processor, just add all of them to the oil at this point.
- Cook the black bean sauce over medium heat. Turn the burner up to medium and stir the beans in the aromatic oil constantly. Cook the beans until they're fragrant and they start to sizzle. The oil may splatter a little, so you may want to wear oven mitts while you stir the beans.
- Add wine, soy sauce, sugar, and simmer the sauce for 10 minutes. Stir in 1⁄4 cup (59 ml) of Shaoxing wine, 1⁄4 cup (59 ml) of soy or tamari sauce, and 1/4 cup (50 g) of granulated or brown sugar. Then, cook the gently bubbling sauce over medium-low heat until the onion softens. Stir the sauce constantly to prevent it from burning. If you can't find Shaoxing wine, use the same amount of dry sherry or Japanese sake. You could even substitute chicken broth, but the black bean sauce won't keep as long in the fridge. For a slight citrus flavor, add 1/2 teaspoon (1 g) of orange zest to the sauce.
- Stir in garlic and ginger, and cook the sauce until it's fragrant. Add 8 to 10 cloves of minced garlic to the saucepan along with 1 inch (2.5 cm) of minced fresh ginger. Keep stirring the sauce and cook it over medium heat so the garlic and ginger soften. If you don't like the flavor of ginger or garlic, feel free to leave them out of the sauce.
- Transfer the sauce to a storage container to cool before you use it. Turn off the burner and spoon the black bean sauce into a glass storage container or bowl. Leave it to cool completely before you cook with the sauce or store it for later. Put a lid or plastic wrap over the container and store the sauce in the fridge for up to 4 weeks.
BLACK BEAN SAUCE
Make and share this Black Bean Sauce recipe from Food.com.
Provided by Topher
Categories Sauces
Time 14m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 8
Steps:
- Mash the black beans with a fork in a bowl.
- Add the pepper, onion, orange juice, balsamic vinegar, garlic, salt, and pepper and mix until fully blended.
- Chill the sauce until ready to serve or if desired, heat before serving.
Nutrition Facts : Calories 133, Fat 0.6, SaturatedFat 0.1, Sodium 147.8, Carbohydrate 25.6, Fiber 7.7, Sugar 4.6, Protein 7.6
CHINESE BLACK BEAN SAUCE
Fermented black beans mixed with traditional ingredients creates one of the most popular stir-fry sauces on a Chinese food menu. This pungent and earthy sauce is easy to make and will last in the refrigerator up to a month. It can also be frozen in small portions to easily be used for a quick stir-fry. Because of the saltiness of the beans, there is no need to add salt in the recipes where you use this sauce.
Provided by Buckwheat Queen
Categories World Cuisine Recipes Asian Chinese
Yield 15
Number Of Ingredients 12
Steps:
- Rinse black beans thoroughly and dry. Remove about 1/4 cup and set aside. Roughly chop the rest of the beans.
- 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. 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. Simmer until thickened, stirring often. Remove from heat; let cool, about 10 minutes.
- Mix in sesame oil and cover. As the sauce rests, the beans will settle and the oil will float, creating a barrier which will protect it from mold. The sauce is ready to use or store in an airtight container in the refrigerator for up to 1 month.
Nutrition Facts : Calories 210.6 calories, Carbohydrate 2.7 g, Fat 22.2 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 3.5 g, Sodium 202.7 mg, Sugar 1.1 g
STIR-FRY VEGETABLES IN BLACK BEAN SAUCE
So good, you could add meat or chicken if you like. Serve with steamed rice. I love the flavor of the black bean sauce!!
Provided by tamibic
Categories Asian
Time 15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in wok and add the vegtables.
- Stir and cook 3 minutes.
- Add the remaining ingredients and continue stirring for 2-3 minutes longer or until slightly thickened.
Nutrition Facts : Calories 129.1, Fat 7.3, SaturatedFat 1.3, Cholesterol 0.5, Sodium 173.8, Carbohydrate 14.2, Fiber 3.6, Sugar 4.1, Protein 2.8
EASY BEEF IN BLACK BEAN SAUCE
Try this simple stir-fry using tender rump steak, peppers, ginger, chilli and garlic. Opt for a good quality black bean sauce - it will make all the difference
Provided by Esther Clark
Categories Dinner
Time 30m
Number Of Ingredients 14
Steps:
- Remove the thick layer of fat running down the side of the steaks and discard. Slice the steak into 1cm-thick, long strips and toss with the cornflour and some seasoning.
- Heat the oil in a large frying pan or wok over a high heat then add the steak, frying for 3-5 mins or until golden brown on the outside. Remove with a slotted spoon and transfer to a plate.
- Add the onion and peppers to the pan and fry for 6-7 mins or until beginning to soften. Stir through the garlic, ginger and chilli and cook for a further min. Return the beef to the pan and stir through the black bean sauce, rice wine vinegar, sugar and 2 tbsp water to loosen a little. Bring to a simmer and then remove from the heat.
- Serve the stir-fry in deep bowls with mounds of sticky rice and top with coriander, if you like.
Nutrition Facts : Calories 297 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 1.38 milligram of sodium
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