Black Bean Sauce

Have you ever wondered why you can't get that special taste in your own Chinese cooking at home? You lack the black bean sauce.

Black bean sauce is has nothing to do with the black beans you might know from Mexican or South American food. The secret to the Chinese version are fermented soy beans.

Buying a gluten-free black bean sauce is tricky

I was forced to make my own sauce as it is quite impossible to buy a gluten-free sauce ready-made. This is because there is usually some soy sauce in the ready-made sauces, and this is usually not gluten-free.

It smells like in the streets of Guangzhou

The preparation of the sauce is basically very simple. What you have to consider is that it is going to smell like in a Chinese market in your apartment. In times of Corona this is a wonderful change, but the best time to make the sauce is when no one is at home and you can air the place well.

Where do you get black beans?

This part is a bit tricky. Fermented black beans are actually only available in well-assorted Asia stores.

What is this sauce for?

Basically, with the addition of a few teaspoons of this sauce, you can give many dishes an authentic touch. It is great with beef with broccoli, chicken kung po and other Chinese dishes where a dark sauce is created.

The fresh sauce can be stored in the refrigerator for several days. It is important that the sauce is stored in an airtight container.

Ingredients

3 tablespoons fermented black beans ,soaked in water about an hour then rinsed and drained (if you prefer a stronger and saltier flavor, use more beans)

2 tablespoons finely minced garlic

2 tablespoons finely minced ginger

2 green onions finely chopped

2 tablespoons oil

150 ml vegetable or chicken stock

2 tablespoons Chinese rice wine or dry sherry (optional)

1 tablespoon soy sauce (gluten-free tamari)

1 teaspoon sugar

1/2 teaspoon rice vinegar

1 tablespoon cornstarch dissolved in 1 tablespoon water

Preparation

Soak the black beans in water about an hour then rinse and drain.

Mash soaked and drained fermented black beans with a fork and set aside.

Heat the oil in a small saucepan over medium-high heat. Add the garlic and ginger and cook for a minute or two until softened. Add the green onions and cook for another minute. Add the mashed beans and cook for another minute.

Add all remaining ingredients, except for the cornstarch mixture, and bring to a boil. Reduce the heat to medium and simmer uncovered for 10-12 minutes or until the liquid is reduced by half.

Stir in the cornstarch mixture and simmer for another minute or until thickened.