Chinese Black Bean Garlic Sauce
A glossy, savory stir-fry sauce built on fermented black beans, plenty of garlic, ginger, soy sauce and Shaoxing wine. Cook it in a wok in about 10 minutes, then use it for stir-fries, steamed fish, or noodles.
- Prep
- 15 min
- Cook
- 6 min
- Wait
- 10 min
- Total
- 31 min
- Makes
- About 1 cup (240 ml) sauce, enough for 1½ lb (680 g) of meat or vegetables
Steps
Before you start
- Rinse the fermented black beans in a fine sieve for 10 seconds and soak them as directed. This removes excess salt and grit.
- Mince the garlic and ginger before heating the wok. The aromatics cook in seconds.
- Whisk the cornstarch slurry right before using it, because the starch settles quickly.
- This makes a concentrated sauce. Fermented beans and soy sauce are salty, so don't add extra salt.
Soak the beans
- Rinse the fermented black beans in a fine sieve under cold running water for about 10 seconds.
- Drain well and place in a small bowl with the Shaoxing wine.
- Let them soak for 10 minutes, then lift out the beans and roughly chop them.
- Keep the wine.
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Ready when: Beans are slightly softened and easy to crush with a knife
Tip: Don't skip the rinse. Unrinsed beans can make the sauce harshly salty.
Prep the aromatics
- Mince the garlic and ginger finely.
- Chop the scallion whites and slice the greens, keeping them in separate piles.
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Ready when: Garlic and ginger pieces are about ⅛ inch (3 mm)
Tip: Even, small pieces cook at the same speed and won't burn.
Mix the sauce base
- In a measuring cup, stir together the light soy sauce, dark soy sauce, sugar, stock and the reserved wine from the beans until the sugar dissolves.
- In a separate small bowl, stir the cornstarch with the cold water until smooth.
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Ready when: Sugar is fully dissolved and the slurry looks milky with no lumps
Tip: Have both bowls next to the stove, because the cooking steps go quickly.
Heat the wok
- Set a 12-inch (30 cm) wok or large skillet over medium-high heat for about 1 minute.
- Add the oil and swirl to coat the base.
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Ready when: Oil shimmers and flows thinly across the pan
Fry the aromatics
- Add the chopped black beans, garlic, ginger and scallion whites.
- Stir constantly for 30 to 45 seconds.
- Reduce the heat to medium if the garlic starts to brown too fast.
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Ready when: The mixture smells fragrant and the garlic is pale gold, not brown
Tip: Burnt garlic turns bitter. If it darkens quickly, lift the pan off the heat for a few seconds.
Add the liquid
- Pour in the soy sauce mixture.
- Scrape the bottom of the wok to loosen any browned bits.
- Bring to a steady simmer and cook for 2 minutes to blend the flavors.
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Ready when: Small bubbles break steadily across the surface and the raw wine smell is gone
Thicken the sauce
- Stir the slurry again, as the starch will have settled.
- Pour it into the simmering sauce while stirring.
- Cook for 30 to 60 seconds.
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Ready when: Sauce turns glossy and coats the back of a spoon, leaving a clear line when you drag a finger through it
Tip: If it's too thick, stir in 1 to 2 tablespoons (15 to 30 ml) of water.
Finish and season
- Remove the wok from the heat.
- Stir in the sesame oil, the white pepper if using, and the scallion greens.
- Taste: it should be deeply savory with a slight sweetness.
- Add a pinch more sugar if it tastes too salty.
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Ready when: Sauce is glossy, aromatic and balanced between salty and sweet
Tip: Add the sesame oil off the heat so its aroma stays bright.
Use or store
- Use the sauce right away.
- For a stir-fry, cook 1½ lb (680 g) of protein or vegetables separately, then add about ½ cup (120 ml) of sauce and toss for 1 minute.
- Cool the remaining sauce for 20 minutes before jarring.
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Ready when: Food is evenly coated and the sauce is bubbling
Tip: Cool hot sauce partly before sealing the jar so it doesn't build condensation.
Good to know
Tips
- Use fermented black beans (douchi) sold in bags or jars. Canned versions in brine need a longer rinse.
- Keep the heat at medium-high or lower when frying the garlic. Burnt garlic ruins the sauce.
- For a spicy version, add 1 to 2 sliced fresh red chilies with the garlic.
- Gluten-free cooks should use tamari and a gluten-free dry sherry in place of the soy sauces and Shaoxing wine.
Make ahead
Make the sauce up to 5 days ahead and refrigerate it in a sealed jar. Reheat gently in a wok, adding a splash of water if it has thickened.
Storage & reheating
Room temperature: do not leave out longer than 2 hours. Fridge: up to 5 days in an airtight jar. Freezer: up to 3 months in ice cube trays or small containers. Thaw in the fridge overnight and reheat in a pan over medium heat for 2 to 3 minutes, stirring, until simmering.
Substitutions
- Shaoxing wine → dry sherry. Use the same amount. Dry sherry is the closest widely available match.
- dark soy sauce → light soy sauce plus ¼ teaspoon molasses. Gives similar color and mild sweetness.
- low-sodium chicken or vegetable stock → water. The sauce will taste lighter but still good.
- cornstarch → potato starch. Use the same amount for a slightly clearer gloss.