Black Bean Sauce

When you’re busy and you need a quick dinner, this homemade black bean sauce will help make a super flavourful meal in no time. Just 2-3 tablespoons with your choice of meat and/or vegetable, served with rice to sop up all the sauce. Oh my!

Make this simple black bean sauce once and store it in your fridge for up to a month to help make easy, super flavourful meals on your busy days. The difference between this and store bought jars? You know exactly what’s in it.

Makes 1½ cups

Ingredients
¼ cup ShaoHsing wine
¼ cup soy sauce
2 tablespoons sugar
1 teaspoon salt
¼ cup vegetable oil
1 teaspoon crushed red pepper flakes (optional)
½ cup fermented black beans
2-3 shallots, minced
2 tablespoon ginger, grated
1 garlic bulb, minced

Instructions

1. Rinse, drain and coarsely chop black beans.
2. In a small bowl, combine ShaoHsing wine, soy sauce, sugar and salt. Set aside.
3. In a wok or saucepan, heat vegetable oil on medium heat. Add crushed red pepper flakes, if using and turn heat down to medium low. Cook for a minute.
4. Add shallots and black beans. Stir fry until the oil is released after being absorbed by the black beans. This will take approximately 5-7 minutes.
5. Add sauce and let simmer for about 2-3 minutes, stirring occasionally until shallots are tender.
6. Add garlic and ginger. Stir constantly for 1-2 minutes. Cook until oil rises to the top.
7. Transfer the sauce to a large bowl. Let cool completely. Store in an airtight jar or container for up to 1 month.
8. Use 2-3 tablespoons per pound of meat to marinate or add 2-3 tablespoons to your stir-frys.