Black Bean Sauce

Black bean sauce is commonly used in Chinese cooking and is made from fermented, salt preserved black soybeans.  The sauce is sometimes flavored with garlic, ginger, chilies, or other spices. It is used as a cooking sauce that is used towards the end of cooking, rather than a condiment, and pairs well with dishes that incorporate tofu, beef, and green peppers.

Prep Time

5 minutes

Cook Time

5 minutes


8 Tablespoons


1 tablespoon olive oil
2 tablespoons black beans, fermented
1 tablespoon garlic (chopped)
1⁄2 cup stock, vegetable (or chicken stock)
1 1⁄2 teaspoons cornstarch
1 tablespoon water
1 tablespoon soy sauce
1 teaspoon sugar


Sauté 2 Tbsp fermented black beans with 1 Tbsp chopped garlic until fragrant (30 seconds), add ½ cup vegetable or chicken broth and simmer to reduce by half (2-4 minutes), and then add cornstarch (1 ½ tsp cornstarch mixed with 1 Tbsp water), 1 Tbsp soy sauce, and 1 tsp sugar and cook until it thickens (about a minute).


You can find fermented black beans in Aisle 2.