Black Bean Garlic Sauce

Learn how to make this simple Chinese condiment in your very own kitchen.

Calvin Eng|Mar 21, 2022
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20 Minutes

undefined-16 Servings

Easy

condiment | sauce | Chinese

Black bean garlic sauce is a staple in Chinese cooking. This recipe comes from

Bonnie’s

in New York, and is a key ingredient in their

Egg Custard

, but it can also be added to

stir fry

, used in a marinade, or simply be tossed with rice and topped with an egg for a simple lunch. In any application, it brings a delicious umami punch of flavor. Fermented black beans or dark soy sauce can be found in any well-stocked Asian grocery store but if you’re having trouble sourcing them, check out the links below. Our

Stainless Clad Butter Warmer

is the ideal size for bringing this sauce together. This recipe makes a little over a cup, so feel free to scale it down. Leftovers will keep for up to a week in the fridge.

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Ingredients

2

tablespoons neutral oil

1

scallion, sliced

6

cloves or garlic, minced

2"

piece of ginger, peeled and minced

2

tablespoons fermented black bean paste

1

tablespoon granulated sugar

2

tablespoons Shaoxing wine

1

cup plus 1 tablespoon water, divided

4

tablespoons dark soy sauce

2

tablespoons cornstarch

Instructions

STEP 1

Place your

Stainless Clad Butter Warmer

over medium heat. Pour in the oil and allow it to heat up.

STEP 2

Sweat the scallions, ginger and garlic for about 3-4 minutes, until soft but not browned.

STEP 3

Add

fermented black bean paste

and sauté for a few 1-2 minutes before adding in the sugar. Let cook for a minute more.

STEP 4

Deglaze the pan with Shaoxing wine, scraping down the sides and making sure everything is properly incorporated. Lightly mash the beans with a rubber spatula or

Wooden Spoon

.

STEP 5

Pour in the cup of water, as well as the

dark soy sauce

and bring to a boil.

STEP 6

In a

small bowl

, mix the remaining tablespoon of water with the cornstarch to make a slurry.

STEP 7

Add the slurry to the pot, pouring around the edges. Allow the mixture to thicken and come back up to a boil.

STEP 8

Remove from heat and allow to cool fully before use. The sauce will keep for at least a week in the refrigerator.