FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
black bean sauce recipe
- Total Time: 30 minutes
- Yield: 2 cups 1x
- Diet: Vegan
Description
This homemade spicy black bean sauce delivers deep umami and savory heat, elevated by a Sichuan chili oil swirl. It serves as a restaurant-quality base for stir-fries, noodles, or marinades, and can be made in advance for quick weeknight meals.
Ingredients
- 60 g (1/4 cup) fermented black beans, rinsed and chopped
- 120 ml (1/2 cup) neutral oil, divided
- 6 cloves garlic, minced
- 2.5 cm (1 inch) fresh ginger, minced
- 2 medium shallots, minced
- 2 small fresh red chilies, thinly sliced
- 240 ml (1 cup) vegetable stock
- 60 ml (1/4 cup) alcohol-free soy sauce
- 15 g (1 tbsp) packed brown sugar
- 15 g (1 tbsp) cornstarch
- 30 ml (2 tbsp) cold water
- 5 ml (1 tsp) sesame oil
- 5 g (1 tbsp) dried red chilies, lightly crushed
- 5 g (1 tbsp) whole Sichuan peppercorns
- 2 stalks spring onions, sliced, for garnish
Instructions
- Make Chili Oil: Heat 1/4 cup neutral oil in a small pan over medium-low heat. Add dried red chilies and Sichuan peppercorns; infuse for 5-7 minutes until fragrant. Strain the oil into a heatproof bowl and discard the solids.
- Prepare Ingredients: Rinse and chop fermented black beans. Mince garlic, ginger, shallots, and fresh red chilies. Whisk cold water and cornstarch to create a slurry; set aside.
- Cook Aromatics: Heat the remaining 1/4 cup neutral oil in a wok over medium-high heat. Add minced garlic, ginger, shallots, and fresh chilies; stir-fry for 2 minutes until fragrant.
- Simmer Sauce: Add chopped black beans to the wok and stir-fry for 1 minute. Pour in vegetable stock, soy sauce, and brown sugar. Bring to a simmer, then reduce heat and cook for 5-7 minutes to meld flavors.
- Thicken Sauce: Re-whisk the cornstarch slurry and slowly pour it into the simmering sauce, stirring constantly. Cook for 1-2 minutes until the sauce is glossy and thick.
- Finish and Serve: Remove from heat and stir in 1 tablespoon of the prepared chili oil and the sesame oil. Serve immediately, drizzling remaining chili oil on top and garnishing with spring onions.
Notes
Store in an airtight container for up to 5-7 days in the refrigerator. If the sauce becomes too thick during storage or reheating, adjust consistency with a tablespoon of cold water or stock.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1/2 cup
- Calories: 270 kcal
- Sugar: 3 g
- Sodium: 1200 mg
- Fat: 27 g
- Saturated Fat: 2 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: spicy black bean sauce, Sichuan, Chinese, stir-fry, marinade, meal prep, homemade sauce, vegetarian
