Spicy Black Bean Sauce: Flavor Bomb!
Black bean sauce: craft this aromatic, savory, and versatile sauce from scratch. Perfect for elevating stir-fries, noodles, and marinades with authentic Asian flavors.
Ingredients
- 3 tablespoons fermented black beans
- 2 tablespoons oil
- 2 tablespoons finely minced garlic
- 2 tablespoons finely minced ginger
- 2 green onions, finely chopped
- 1/2 cup vegetable or chicken broth
- 2 tablespoons Chinese rice wine
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch mixture)
Instructions
- Mash the soaked and drained fermented black beans with a fork until a paste forms, then set aside.
- Heat 2 tablespoons of oil in a small saucepan over medium-high heat. Add the minced garlic and ginger, cooking for 1-2 minutes until fragrant. Stir in the chopped green onions and cook for an additional minute. Add the mashed black beans and cook for another minute.
- Pour in the broth, Chinese rice wine, soy sauce, sugar, and rice vinegar. Bring the mixture to a boil, then reduce heat to medium and simmer uncovered for 10-12 minutes, or until the liquid has reduced by half.
- Stir in the cornstarch mixture and continue to simmer for 1 minute, or until the sauce has thickened to your desired consistency.
- Allow the black bean sauce to cool completely before transferring it to an airtight container, preferably glass. Store in the refrigerator for up to 2 weeks.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.