Black Bean sauce can be a wonderful rich fullness to an Asian meal, or bring with it an overbearing saltiness which destroys it. Why not take all of the guesswork out and make your own? It’s really not that hard, and you know exactly what’s in it. All you need is a source of tinned fermented/salted Black Beans (no pun intended) – try the ‘specialist’ section in the supermarket, or your local Asian store. The sauce keeps well in the fridge for a few weeks and can be frozen in portions for use as required.
Recommendation – Stir it into Chicken Chow Mein for the most amazing dish!
Makes approx 300 ml+ Sauce
- 2 Tbsp Vegetable Oil
- 180g tin (approx 4 tbsp) Salted Black Beans, drained & rinsed
- 4 cloves Garlic, chopped
- 200ml Vegetable Stock
- 2 tbsp Dark Soy Sauce
- 4 tbsp Dry Sherry
- 2 tsp Sugar
- 2-3 tsp Cornflour
- In a small pan, heat the oil and add the beans and garlic. Cook gently for about a minute
- Mix together the remaining ingredients in a jug, then add to the pan. Bring up to the boil, stirring all of the time
- Once thickened, the sauce is ready to use, or allow to cool, bottle and refrigerate for future use