Chinese Black Bean Sauce Moosewood Style Recipes

CHINESE BLACK BEAN SAUCE

Chinese Black Bean Sauce image

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

Ingredients

8 ounces dried fermented black beans
1 ½ cups vegetable oil
4 peppers 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
½ teaspoon ground Sichuan pepper
½ teaspoon Chinese five-spice powder
1 teaspoon sesame oil

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

CHINESE BLACK BEAN SAUCE, MOOSEWOOD STYLE

Chinese Black Bean Sauce, Moosewood Style image

Placing this here for safekeeping! I have had a wonderful Szechuan Eggplant at a Chinese restaurant in town that I just love, but unfortunately, they stopped making it! They told me they used black bean sauce when making it, but alas, I could not find any locally. So I will be trying this to recreate the dish. I have changed it slightly. A few tablespoons of this sauce paired with meats, seafood, fresh vegetables, or rice, pasta, etc. will create a delicious meal in minutes!

Provided by Sharon123

Categories Sauces

Time 20m

Yield 1 cup

Number Of Ingredients 11

Ingredients

1 tablespoon dry sherry
1 tablespoon red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon minced garlic
2 tablespoons minced fresh ginger
1 teaspoon fish sauce
2 teaspoons sugar
1/4 teaspoon chili sauce
1 tablespoon black beans, salted (whole)
1 cup vegetable broth (or chicken broth)
2 teaspoons cornstarch (dissolved in 1 tbls. water)

Steps:

In a large skillet, heat the sherry, vinegar, lime juice. Add the garlic and ginger, and cook over medium high heat for 1 minute. Stir in the fish sauce, sugar, chili sauce, black beans, and vegetable broth.
Bring the sauce to a boil: reduce the heat and simmer for 5 minutes. Whisk in the dissolved cornstarch, stirring constantly, until the sauce thickens slightly.
This can be made ahead and refirgerated for up to 1 week. Enjoy!

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