Dish of Black Bean Sauce

Black Bean Sauce
China
  -   No Si Jeung
Makes
Effort:
Sched:
DoAhead:  
6 oz  
**
1/2 hr  
Yes
Black bean sauce is important in many parts of China and in Chinese influenced areas of Southeast Asia. Often it is made up on the fly within the recipe but some recipes call for it ready made. Use vegetable stock to make a vegetarian version. It will keep for weeks refrigerated. See also our Black Bean Chili Sauce for Sichuan and Hunan recipes.



2
3
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1/2
2
1
1
1/2
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2
T
cl
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c
T
T
t
T
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T
Black Beans (1)  
Garlic
-- Flavorings
Stock (2)
Rice Wine
Soy Sauce
Sugar
Cornstarch
---------
Oil
Prep
  1. Rinse BLACK BEANS briefly in warm water, drain and crush moderately. Crush, slice and chop GARLIC fine and mix with beans.
  2. Mix together all Flavoring items.
Run
  1. In a sauce pan, heat Oil and fry Bean Mix for about 30 seconds, then stir in Stock Mix and bring to a boil. Simmer stirring until sauce thickens - not too thick since it will thicken more as it cools.
NOTES:
  1. Black Beans:   These are fermented black beans available in cardboard cylinders or plastic bags in just about any market serving an Asian community. For details see our Fermented Black Beans page.
  2. Stock:   Normally this is chicken stock but it can be made with vegetable stock for a vegetarian version.
  3. Rice Wine:   Use a good, drinkable Chinese rice wine, not that horrid salted "cooking" version. If you don't have this, use a Dry Sherry. Sake is made from rice but is not considered a good substitute. For details see our Chinese Rice Wine page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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