Homemade Black Bean Sauce (aka Black Bean Garlic Sauce or Black Bean Paste)
Homemade Black Bean Sauce (aka Black Bean Garlic Sauce or Black Bean Paste) is a gluten free, dairy free, and lacto ovo vegetarian sauce. One portion of this dish contains around 8g of protein, 29g of fat, and a total of 433 calories. This recipe serves 1 and costs $1.74 per serving. Head to the store and pick up ginger, cornstarch, oil, and a few other things to make it today. 68 people have tried and liked this recipe. It is brought to you by daringgourmet.com. From preparation to the plate, this recipe takes approximately 20 minutes. Overall, this recipe earns a solid spoonacular score of 54%. Broccoli With Black Bean-garlic Sauce, Tilapia with Black Bean Garlic Sauce, and Green Beans With Garlic Black Bean Sauce are very similar to this recipe.
Servings: 1
Preparation duration: 5 minutes
Cooking duration: 15 minutes
Ingredients:
½ cup vegetable or chicken broth
1½ teaspoons cornstarch dissolved in 1 tablespoon water
2 tablespoons finely minced garlic
2 tablespoons finely minced ginger
2 green onions, finely chopped
2 tablespoons oil
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)
½ teaspoon rice vinegar.jpg)
2 tablespoons Chinese rice wine or dry sherry
1 tablespoon soy sauce
1 teaspoon sugar
Equipment:
sauce pan
Cooking instruction summary:
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 and very fragrant. 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.Let the black bean sauce cool and store in an airtight container (preferably glass) for at least 2 weeks.
Step by step:
1. Mash soaked and drained fermented black beans with a fork and set aside.
2. Heat the oil in a small saucepan over medium-high heat.
3. Add the garlic and ginger and cook for a minute or two until softened and very fragrant.
4. Add the green onions and cook for another minute.
5. Add the mashed beans and cook for another minute.
6. 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.
7. Let the black bean sauce cool and store in an airtight container (preferably glass) for at least 2 weeks.
Nutrition Information:
covered percent of daily need
