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Chinese Spicy Black Bean Sauce

Wholesome black beans can be incredibly delicious, too. This Chinese spicy black bean sauce gives finished dishes a punchy, savory, salty flavor with a fragrant, slightly sweet edge. It's best with fried rice, Chinese noodles, poultry, meat, fish and seafood, all kinds of soups, stir-fried vegetables, and omelets.

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Chinese Spicy Bean sauce
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 % 3 g
Fats 32 % 10 g
Carbohydrates 58 % 18 g
164 kcal
GI: 83 / 0 / 17
  • This Chinese sauce is one of a kind and shows up in many Asian dishes. Its star ingredient is fermented black soybeans — the very beans used to make soy sauce, one of the cornerstones of Chinese cooking. Black soybeans are a valuable food and a natural antioxidant; thanks to their polyphenols, they're said to support memory and slow aging. They're also low in calories, which is why they're often used to curb hunger and boost metabolism. You can find them at the store in the Asian-foods aisle or order them online. The sauce is quite simple to make. Rinse the beans, put them in a small bowl, cover with clean water, and let them soak and swell for about an hour. Drain, then purée the beans in a blender or simply mash them with a fork. Peel and finely chop the garlic. Wash and finely chop the green onions. Grate the ginger on a fine grater. Pour the vegetable oil into a small saucepan, heat it, and add the chopped garlic and ginger. Fry over medium heat for about a minute, then add the green onions and sauté for another minute. Add the mashed black beans, stir, and fry for one more minute. Pour in the chicken broth (or vegetable broth), rice wine, soy sauce, rice vinegar, chili sauce, and sugar. Stir thoroughly and cook over medium heat for another 10 minutes, until the liquid has reduced by half. Meanwhile, dissolve the cornstarch in clean water, stirring well to avoid lumps. Drizzle the cornstarch slurry into the saucepan in a thin stream. Stirring constantly, cook for one more minute, until the sauce thickens. Take it off the heat, let it cool, and transfer it to a clean airtight container. The finished sauce keeps in the fridge for up to 2 weeks. Its flavor shines in dishes with meat, fish, stir-fried vegetables, rice, and noodles. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Garlic - 143  kcal/100g
  • Ginger - 80  kcal/100g
  • Dried ginger - 347  kcal/100g
  • Pickled ginger - 51  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Dried raw white beans - 340  kcal/100g
  • Dried boiled white beans - 118  kcal/100g
  • Dried raw red beans - 343  kcal/100g
  • Dried boiled red beans - 118  kcal/100g
  • Canned beans in tomato sauce - 63  kcal/100g
  • Dried raw mung beans - 340  kcal/100g
  • Sprouted raw mung beans - 350  kcal/100g
  • Black beans - 58  kcal/100g
  • Green onion - 19  kcal/100g
  • Water - 0  kcal/100g
  • Cornstarch - 329  kcal/100g
  • Rice vinegar - 20  kcal/100g
  • Chili sauce - 98  kcal/100g
  • Rice wine - 256  kcal/100g
  • Chicken broth - 19  kcal/100g

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