Serving

Black Bean Sauce
China
Makes
Effort:
Sched:
DoAhead:  		 6 oz  
**
1/2 hr  
Yes		 Black bean sauce is important in many parts of China and in Chinese influenced areas of Southeast Asia. Often it is made up on the fly within the recipe but some recipes call for it ready made. Use vegetable stock to make a vegetarian version. It will keep for weeks refrigerated. See also our Black Bean Chili Sauce for Sichuan and Hunan recipes.





2
3
1/2
2
1
1
1/2
2 		T
cl
c
T
T
t
T
T 		Black Beans (1)
Garlic
Stock (2)
Rice Wine
Soy Sauce
Sugar
Cornstarch
Oil
    Prep
  1. Rinse BLACK BEANS briefly in warm water, drain and crush moderately. Crush, slice and chop GARLIC fine and mix with beans.
  2. Mix together Stock, Rice Wine, Soy Sauce, Sugar and Cornstarch.
    3. Run
  3. In a sauce pan, heat Oil and fry Bean Mix for about 30 seconds, then stir in Stock Mix and bring to a boil. Simmer stirring until sauce thickens - not too thick since it will thicken more as it cools.
NOTES:
  1. Black Beans:   These are fermented black beans available in cardboard cylinders or plastic bags in just about any market serving an Asian community. Details on my Fermented Black Beans page.
  2. Stock:   Normally this is chicken stock but it can be made with vegetable stock for a vegetarian version.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
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