Black Bean Sauce

Homemade Chinese black bean sauce made with fermented black beans, garlic, ginger, and soy sauce. This savory stir-fry sauce adds bold flavor to beef, chicken, tofu, or vegetables. Quick to make, easy to store, and perfect for weeknight cooking or meal prep.

This homemade Chinese black bean sauce is packed with umami, heat, and depth of flavor. Made with fermented black beans, garlic, and ginger, it’s perfect for stir-fries, vegetables, meats, or noodles. Quick to make and easy to store.

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Ingredients

• 4 tbsp fermented black beans
• 1 tbsp sesame oil
• 1 tbsp rapeseed oil (or other neutral oil)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp Shaoxing wine (or dry sherry)
• 2 tbsp dark soy sauce
• 1 tsp rice vinegar
• 2 tsp granulated sugar
• ½ tsp ground black pepper
• ¾ cup (180 ml) chicken or vegetable stock
• Cornflour slurry: 1 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water

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Instructions

1. Soak the Fermented Black Beans

Place the fermented black beans in a bowl and cover with cold water. Soak for 1 hour, then drain and rinse thoroughly.

2. Mash the Beans

Lightly mash about three-quarters of the beans with the back of a fork, leaving some whole for texture.

3. Cook the Aromatics

Heat sesame oil and rapeseed oil in a small saucepan over medium heat. Add garlic, ginger, and mashed black beans. Sauté for 1 minute, stirring frequently until fragrant.

4. Add Liquids and Simmer

Pour in Shaoxing wine, soy sauce, rice vinegar, sugar, black pepper, and stock. Stir and bring to a boil. Lower the heat and let it simmer for 5 minutes, allowing the sauce to reduce slightly.

5. Thicken

Stir in the cornflour slurry and cook for another 30 seconds, until the sauce thickens. Remove from heat.

6. Store or Serve

Use immediately or let it cool. Store in an airtight container in the refrigerator for up to 2 weeks.

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Tips

• Mashing the beans releases more flavor into the sauce while leaving some whole adds texture.
• Don’t skip soaking – fermented black beans can be quite salty and intense straight from the pack.
• Simmer gently to prevent over-reduction or bitterness.
• Use a fine mesh strainer if you prefer a smoother sauce.

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Variations and Substitutions

• No Shaoxing wine? Substitute with dry sherry or omit entirely if avoiding alcohol.
• Make it vegetarian: Use vegetable stock instead of chicken stock.
• Add heat: Stir in a chopped red chili or a dash of chili oil for a spicier version.
• Sweeter version: Add an extra ½ tsp sugar for a milder balance.

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FAQs

Can I freeze black bean sauce?
Yes, portion it into small containers and freeze for up to 3 months.

What are fermented black beans?
They’re salted and fermented soybeans, often sold dried in vacuum packs or jars. They’re different from canned black beans.

How long does it keep?
Stored in an airtight container in the fridge, it keeps well for up to 2 weeks.

Is this sauce gluten-free?
Use tamari instead of soy sauce and ensure the Shaoxing wine (or substitute) is gluten-free.

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Serving Suggestions

• Toss with stir-fried beef, chicken, tofu, or vegetables.
• Spoon over steamed broccoli or bok choy.
• Use as a base sauce for noodle or rice dishes.
• Serve as a dipping sauce with dumplings or spring rolls.

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Why You’ll Love This Recipe

• Quick to prepare with pantry staples.
• Packed with deep, complex umami flavor.
• Versatile for a wide range of dishes.
• Stores well for convenient use throughout the week.