Chinese Black Bean Sauce (Gluten-Free)
This is a black bean sauce/paste used for adding that special Asian-inspired flavor to your meals.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Condiment
Cuisine: Chinese
Keyword: black soybean, Chinese, fermented black bean, gluten-free
Servings: 8
Calories: 41kcal
- 4 tbsp fermented black beans (soybeans) with ginger Buy these beans online and store in a mason jar.
- 1 tbsp oil (rice bran, avocado, sunflower, olive)
- 1 crushed garlic cube (Dorot) or fresh clove Use more garlic if you want a stronger flavor.
- 2 tbsp finely minced ginger root
- 1/4 cup finely chopped sweet onions
- 1/2 cup chicken or vegetable broth Use homemade when possible.
- 2 tbsp mirin (rice wine) I used Eden Organic brand.
- 1 tbsp coconut aminos
- 1 tsp raw honey
- 1/2 tsp rice vinegar
- 1 1/2 tsp corn starch or arrowroot powder dissolved in 1 tablespoon of water This is for thickening the sauce.
Soak the black beans in water for an hour then rinse and drain. Mash with a fork and set aside.
In a small frying pan, heat the oil over medium-high heat.
Add the garlic and ginger. Cook for 2 minutes.
Add the onions. Cook for 1 minute.
Add the mashed beans and cook for one minute more.
Add all the remaining ingredients except for the cornstarch mixture. Bring to a boil and reduce heat to medium. Simmer uncovered for 12 minutes (liquid should reduce by half).
Add the cornstarch mixture and simmer for another minute or two until thickened.
Let the sauce cool. Store in a glass container. Use the sauce within two weeks.
Buy the fermented black beans in advance (these are a type of soybean).
This makes about a half cup of sauce (or 8 tablespoons). One serving = 1 tablespoon.
Nutrition info per serving: Calories 41, Protein 1g, Fat 2g, Carbohydrates 5g