This is one of the most versatile Chinese sauces that goes well with almost any ingredients, and is also suitable for stir frying, baking, grilling, and steaming.
I recommend that everyone who loves Chinese food have a jar of pre-made black bean sauce in their fridge. Here are the reasons:
- The sauce is extremely versatile. You can view it as soy sauce alternative, only more flavorful.
- The sauce is healthier than many other Chinese sauces because it contains less sugar.
- The sauce has a bit of thickening powder by itself, so you don’t always need to use extra cornstarch to thicken the sauce. One more prep step eliminated!
- Not only can you make stir-fried dishes with it, you can also use it to bake or steam food, marinate meat, or serve it as dipping sauce or noodle salad dressing.
Sound amazing?
Introducing Homemade Black Bean Sauce
Yes, you can buy bottled black bean sauce from the grocery store, but the homemade version contains more fresh aromatics, does not use additional starch to thicken the sauce, and contains no additives. I always suggest that you make your own for a more delicious and healthier option.
Basic ingredient – fermented black beans
The most important ingredient is fermented black bean. It has a deep umami flavor that is similar to soy sauce, but different in flavor and even richer. This is the base of the sauce.
Thanks to almighty Amazon, you can even purchase the fermented black beans online without a trip to grocery store. However, if there is an Asian market nearby, I highly recommend you to get your ingredients there because it will be way cheaper. These black beans can stay in your fridge forever, so you can store them if you don’t have time to use them immediately.
Once you get the fermented black beans, the rest of the ingredients are quite easy to find and it’s more likely that you will already have them at home.
How to prep fermented black beans
(1) To use the fermented black beans, always rinse them with water and drain before using, so they won’t be too salty. Plus, the water will soften them to make the chopping.
(2) I always chop the beans on a cutting board so I can control the texture. I like my bean paste a bit coarse, with bits of black bean chunks to add texture. You can do this step in a food processor as well.
*Tip on peeling garlic faster: Lightly crush it with your chef’s knife by holding it with one hand, and press the flat side with the palm of your other hand. After this simple procedure, you only need 2 seconds to peel a clove.
Once you get all the ingredients ready, slowly roast them in a skillet. It will take 20 to 30 minutes. Please be patient and use low heat, so you won’t burn anything.
The sauce will be ready to use once it’s cooked, but it gets better after storing it for a few days.
How to use homemade black bean sauce
You can use the sauce for cooking, as a marinade, a dipping sauce, or you can use it to make noodle salad. The sauce uses oil to cover the rest of the ingredients, so it will be preserved for longer time in the fridge. To use the sauce, simply scoop out the portion you need with a bit of oil. The sauce has some thickening power from the bean starch, so it’s not always necessary to add cornstarch slurry like other stir fry sauces.
Assuming that you are going to cook 2 servings – you will need about 450 grams (1 pound) protein, or 6 to 8 cups vegetables, or 220 grams (1/2 pound) protein and 3 cups vegetables. You will need 3 to 4 tablespoons sauce.
(1) Pick 1 to 2 aromatics. Prep according to the list below. (Optional)
Since the black bean sauce contains aromatics already, you can skip this step when you’re in a hurry. However, if you have time, some extra aromatic ingredients will always make the dish taste better.
Recommended aromatics
- Ginger – 1 large piece minced (yields 2 teaspoons to 1 tablespoon)
- Green onion – 2 to 3 green onions, coarsely chopped
- Dried chili pepper – 2 to 4 peppers, torn into 3 to 4 pieces. (Or, keep whole for less spiciness.)
- Sichuan peppercorns – 1 to 2 teaspoons. Use it to infuse the hot oil, then discard them before adding other ingredients. (See this recipe to learn how to use them.)
- Shallot or onion – 1 shallot or 1/2 onion, thinly sliced or diced
(2) Choose and cut the protein.
Recommended Protein
- Beef (flank steak or short ribs) – Thinly sliced (1/8 to 1/4-inch thick), or cut to strips for stir fry.
- Chicken (skinless boneless breast or thigh) – Diced to 1-inch pieces, or sliced to 1/4-inch thick pieces for stir fry. Use whole pieces for grilling or baking.
- Pork (tenderloin or loin) – Thinly sliced (1/8 to 1/4-inch thick), or cut to strips for stir fry. Use larger cuts, such as pork chops, for baking, pan searing, or grilling.
- Shrimps – Peeled and deveined for stir fry or grilling.
- Fish fillet – Grilled, baked, or steamed with the sauce.
- Tofu (firm or extra firm) – Diced to 1/2 to 2/3 inch pieces for stir fry or braising.
(3) Marinate and prep the protein.
For each pound of meat or seafood (for stir fry), mix with 1 tablespoon vegetable oil (or peanut oil), 1/2 teaspoon salt, and 1 tablespoon cornstarch. Let it marinate for 5 to 10 minutes. Skip this step if you’re using the sauce to bake, grill, or pan fry.
For tofu (for stir fry), marinate with 2 tablespoons soy sauce and 1 tablespoon syrup (or honey) for 10 to 15 minutes. Drain and coat with a thin layer of cornstarch. See this post to learn how to cook crispy tofu without deep-frying. Skip this step if you use the sauce (and stock) to braise tofu.
(4) Cut and prep the vegetables.
To make a quick dinner, my favorite method is to only use one type of vegetable. You can use two, but no more.
Recommended vegetables
- Asparagus – Chopped to 1-inch pieces
- Baby bok choy – Tear off large leaves and halve lengthwise, halve or quarter the rest.
- Bamboo shoots – Sliced
- Bell peppers – Sliced or chopped
- Broccoli (fresh) – Divide to small florets; steam or blanch. (See this post to learn how to blanch the broccoli quickly in the same stir fry pan).
- Broccoli (frozen) – Microwave for 2 to 4 minutes (depending on the quantity), so the broccoli is thawed and luke warm, but not heated up.
- Brussels sprouts – Halved and roasted (See this post for how to roast Brussels sprouts).
- Cabbage (green and red) – Coarsely chopped
- Cauliflower (fresh) – Divide to small florets; steam, blanch, or roast.
- Cauliflower (frozen) – Microwave for 2 to 4 minutes (for stir fry), or roast (see this post to learn how to crisp up frozen cauliflowers in the oven).
- Carrot – Sliced into pieces or strips (by using a julienne peeler); or cut to chunk and roast.
- Celery – Sliced or diced
- Eggplant – Sliced. (See this post to learn how to prep eggplant so it crisps up during stir frying.)
- Green peas (fresh or frozen)
- Kale – Stalk chopped to small pieces, leaves coarsely chopped
- Mustard greens – Chopped
- Mushrooms – Sliced or quartered
- Okra – Sliced
- Onion – Sliced
- Spinach – Roughly chopped for larger spinach. No need to chop baby spinach.
- Snow pea
- Zucchini – Seeded and sliced
(5) Make the stir fry, or use the stir fry sauce for baking, grilling, or steaming
Read this post to learn the basic steps of making Chinese stir fry.
To learn how to use Black Bean Sauce now, go to:
- Chicken Stir Fry with Black Bean Sauce
- Fish with Black Bean Sauce (Steamed and Baked Versions)
- Grilled Chicken with Black Bean Sauce
- Zucchini Stir Fry with Black Bean Sauce
More Chinese sauce recipes
- Hoisin Sauce
- Orange Sauce
- General Tso Sauce
- Kung Pao Sauce
- Vegetarian Oyster Sauce (Vegan Stir Fry Sauce)
If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.
Homemade Black Bean Sauce
Ingredients
- 1 cup fermented black beans
- 1/3 cup vegetable oil
- 1/4 white onion , minced
- 4 to 6 dried chili peppers , torn to small pieces (*Footnote 1)
- 1/4 cup Shaoxing wine (or dry sherry, or Japanese sake) (*Footnote 2)
- 1/4 cup light soy sauce (or soy sauce, or tamari for gluten-free option)
- 1/4 cup sugar (or brown sugar)
- 1 head garlic (8 to 10 big cloves, minced (*Footnote 3)
- 1 thumb ginger , minced (*Footnote 4)
Instructions
- Rinse fermented black beans with tap water, drain, and coarsely chop them. I like to leave some bigger pieces of the beans, to give the sauce more texture.
- (Optional) You can use a food processor to mince all the ingredients. Add black beans, onion, and garlic into a food processor. Blend until both ingredients are minced, but not a fine paste.
- Heat oil and dried chili peppers in a saucepan over medium heat until warm. Turn to medium low heat. Cook until the chili peppers turn dark, but not black. Stir occasionally. Scoop out the chili peppers and discard them.
- Add the black beans and onion. Cook and stir, until the sauce looks a bit dry. (The beans will absorb oil at first, but release the oil once they’re cooked.)
- Add Shaoxing wine, light soy sauce, and sugar. Simmer and stir until the onion turns tender. It takes about 10 minutes or so. The sauce can be easily burned, so make sure to keep the heat low and stir the sauce constantly to ensure even cooking.
- Add garlic and ginger (if you’re using these ingredients). Continue to cook and stir the sauce until the onion turns very tender. You should see oil floating on top of the sauce.
- Transfer the sauce to a large bowl to cool off completely.
- Store the sauce in an airtight jar in the fridge for 2 weeks to a month.
How long will the black bean sauce last in the refrigerator?
The recipe states 2 weeks to a month… :O)
Another fascinating sauce recipe… I love using black bean sauce and, of course, had no idea I could make my own..
Thank you… :O)
You’re the most welcome! Making black bean sauce is super easy as long as you can find fermented black bean. They stay good for quite a long time so I always keep a jar in my fridge 🙂
Just made this and I’m afraid I’ll eat it all with a spoon.
Hi Wes, I’m glad to hear you like the sauce! I use it on almost everything. It makes a stir fry so much easier 🙂
Maggie, I just found this recipe and after trying many others it’s THIS one that brings the real deal!!! Love that there’s no cornstarch and no stock. It looks, smells, and tastes AMAZING!!! I used a thumb of ginger as well throwing in the 6 dried chilis in the oil until blackened then removed. I can’t imagine this without either as they really add to the aroma, flavor, complexity and umami your recipe brings.
It’s my now and forever go to black bean paste, thank you SO much for sharing, you are obviously have brilliant culinary taste and will be looking for more of your recipes!
Hi Kevin, I’m so glad to hear you like this recipe! It’s one of my favorite Chinese sauces and I always have it in the fridge. Have you tried using it to cook stir fried ground beef and celery? It’s so simple and GOOD!
I don’t use cornstarch in this one because the beans thicken the sauce naturally. And no stock, since it shorten shelf life. I LOVE the idea of adding extra ginger and infuse the oil with chili pepper’s aroma. I’ll need to try it out soon. Actually there is another sauce – chili oil black bean sauce. It is a bit spicier than the one you described, but very tasty too!
Thanks so much for your kind words! Can’t wait to hear more about what you cook the next 🙂 Have a great week ahead!
This recipe is easy and I prefer this homemade recipe than the ones sold in the market. I almost ate the sauce with rice too. It’s just that delicious.. Thank you very much for sharing this wonderful recipe.
I had a need to ‘chef it’ this afternoon. My father in law is a big fan of steak black bean sauce so I gave it a crack.
I followed the recipe fairly closely including the optional ginger. Yes, a must. I wish I had added more. (next time)
As well as the chilli oil I also added additional chilli (finely chopped) When the sauce thickened more dry sherry was added.
I feel accomplished – the family gave it two thumbs up.
Thank you for publishing this delicious recipe.
Wow Maggie! I was just in the supermarket and holding on to a bottle of garlic bean sauce and I thought how expensive! So I grabbed instead a can of salted black beans in can which was about maybe 4 times cheaper! And wow! Then. Came across your recipe!!! Viola! So good! Oh you are my favorite! Thanks!
Hi Chit, yes it is way cheaper to buy salted black beans. Even better, the homemade black bean sauce tastes 4 times better than the bottled sauce! Happy cooking and can’t wait to hear how your sauce turns out 🙂
Hi, Maggie
CHIT says he bought a ‘can of salted black beans ‘ and used that to make the sauce. That’s not the same thing as using fermented black beans, is it? So, you have to use ‘fermented black beans’; not just a can of salted black beans, correct? Thanks. Lisa
Hi Lisa, yes, you need to use the fermented black beans. A can of regular black beans won’t work.
Maggie,
I am fortunate enough to travel to China often and I love the local food and street foods. I have a traditional Chinese cook (in Beijing) who gives me lessons and your food is exactly like hers. We haven’t done the black bean sauce but I made it this morning from your recipe and it is AMAZING! I can’t wait to make a dish tonight. Thank you so much for your blog and recipes! For a girl in New Mexico, my house always smells more like a Chinese kitchen than anything else! =0} Love your recipes.
You’re so lucky Robin! I wish I had a Chinese cook who can teach me more dishes and recipes 😉 I’m glad to hear you like the black bean sauce! What dish did you end up cooking? I hope it turned out well 🙂
I am blessed! My instructor lives in a traditional hutong and it’s so wonderful to cook with her! I learned after an 8 hr intensive hand pulled noodle day that I am not nearly as talented as I thought! ?I made the black bean chicken, it was wonderful. Thanks so much for sharing as you do!
Wow, 8 hours of noodle pulling sounds exhausting! I bet the noodles you made tasted awesome 🙂
Thanks for taking the time to report back and I’m glad to hear the black bean chicken turned out well!
Hope you have an amazing week ahead Robin!
Is this freezable?
Hi Zoe, this sauce is freezable. You can also store it in the fridge for a relatively long time. I’ve stored mine for about a month without any problem.
Hi Maggie, I live in Lancashire England, My daughter absolutely loves beef and blackbean sauce but only from the Chinese takeaways! she says the jars of blackbean don’t taste the same. She costs me a fortune every week xxx I shall be trying this recipe and hope to save some money. xxxxx
Hi Debra, I think store bought black bean sauce does not use enough aromatics, so it’s not as fragrant as the ones from the restaurant dish. I used tons of goodies in this one and hopefully it lives up to your daughter’s standard 🙂 Happy cooking and let me know how the dish turns out!
once the paste is made, do i add its to food or how do u then make the sauce…sorry stupid question
I was hoping to learn how to make my own fermented black beans.
In your article you state that home made is better but don’t explain how it’s done, so I assume you can’t tell us.
Delicious! I have a question , though. The recipe says that you can use a food processor if you wish, and says to put the black beans, garlic, and onion in the processor (together, presumably.) But later, the recipe says to add the garlic and ginger (if using ginger). So this suggests that the garlic is added later rather than earlier to cook with the black beans. I am confused about this. For now, I’ve separated the garlic from the black beans and will add it later, but I’m not sure if this is right.
Dear Maggie, thank you for your work. I tried the recipe, with onion, ginger, peppers, and everything, and it came out rather good. I just wander how would you feel about leaving the onion out? Perhaps the onion is the most “perishable” ingredient in this excellent recipe? Not asserting, just asking. ( :
I am making 2nd batch now, and thank you for this recipe.
Now….. on to our Hoisin Sauce recipe
YES! I love to order black bean anything for takeout, and at home, I’ve been using packaged BB sauce. It works, but I want the real deal and thought “I knowwww who probably has a gorgeous recipe”. Low and behold, you do! I cannot even WAIT to pick up some fermented black beans and make my own. So, thank you, Maggie! 🙂
I am not that familiar with Chinese cooking and to be honest, I am not that mad on take away Chinese. I find it all sort of tastes the same (I live in Australia). But I do a lot of stir frying (Thai orientateted). And I like to try out new things.
I always used the bought sauces, but for a long time it has been in my head to make my own black bean sauce. Found your recipe and made it yesterday. And wow, did it taste good! What a world of difference with store bought ones.
Used it last night for dinner. Made your chicken stir fry in black bean sauce. I added some snow peas and broccolini from my veggie patch. And again: Wow!
Subscribed to your mailing list and I will hopefully try out more of your recipes (somehow the one with steamed fish with black bean sauce is hanging in my head………next one to try….?)
I enjoy the way you write and talk about it all. Thank you.
Hi I have made the sauce but it has become bit bitter. What is the reason for that.
Hi Varsa, if the sauce turns bitter, you might have overcooked the fermented beans.
Absolutely the best!
Hi Maggie, I look forward to making the Black Bean sauce. but didn’t see how much chili is used in the recipe. I see it in the photo only.
“Heat oil and dried chili peppers in a saucepan over medium heat until warm.” Is that about a 1/2 cup? The chillis weren’t listed in the Ingredients list.
Thanks!
Hi Karen, so sorry about this! I just added the information to the recipe. It’s only 5 to 6 peppers, torn apart.