Black Bean Garlic Sauce
A deeply savory, glossy black bean garlic sauce made with fermented black beans, garlic, and ginger — bold, umami-packed, and ready in 10 minutes.
Ingredients
- 3 tablespoon fermented black beans rinsed and roughly chopped
- 6 garlic cloves minced
- 1 tablespoon fresh ginger minced
- 2 tablespoon avocado oil or vegetable oil
- 2 tablespoon low sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing rice wine or dry sherry
- 1 teaspoon sugar
- ½ teaspoon white pepper
- 1 teaspoon cornstarch mixed with 2 tablespoon water
- 1 teaspoon sesame oil
- ¼ cup chicken stock or water
Instructions
- Heat oil in wok or skillet over medium-high heat. Add rinsed chopped black beans, cook 60 seconds until fragrant and sizzling.
- Add minced garlic and ginger. Cook 60–90 seconds until golden and fragrant.
- Add Shaoxing wine, sizzle 30 seconds. Add soy sauce, oyster sauce, sugar, white pepper, and stock. Stir and simmer.
- Add cornstarch slurry, stir 30–60 seconds until glossy and thick. Remove from heat, stir in sesame oil. Toss with noodles or stir fry immediately.
Notes
Rinse black beans briefly before using — removes excess surface salt without losing flavor.
Add sesame oil off the heat only — cooking destroys its fragrance entirely.
Freeze sauce base without cornstarch slurry for up to 3 months.
Add sesame oil off the heat only — cooking destroys its fragrance entirely.
Freeze sauce base without cornstarch slurry for up to 3 months.