Black Bean Garlic Sauce

Name: Black Bean Garlic Sauce
Cuisine: Chinese
Ingredients: 4 tablespoons (40 g) fermented black beans (salted black beans); 4 tablespoons (40 g) fermented black beans (salted black beans); 2 tablespoons (28 ml) vegetable oil; 2 tablespoons (16 g) fresh ginger, minced; 2 tablespoons (12 g) fresh garlic, minced; 2 tablespoons (28 ml) Shaoxing wine (Chinese rice wine); 2 tablespoons (28 ml) Shaoxing wine (Chinese rice wine); 2 tablespoons (28 ml) dark soy sauce; 1 tablespoon (15 ml) sesame oil; 1 teaspoon rice vinegar; 4 tablespoons (50 g) granulated sugar; ½ teaspoon freshly ground black pepper; ¾ cup (175 ml) chicken or vegetable stock; ¾ cup (175 ml) chicken or vegetable stock; 2 tablespoons (16 g) cornstarch; 2 tablespoons (28 ml) water

Preparation info

Makes
2 cups

Difficulty
Easy

Appears in

Chinese-American Barbecue

By Winnie Yee

Published 2026

About

The traditional black bean garlic sauce is great for stir-fry. Made with dòuchǐ (豆豉), or fermented black beans, also known as salted black beans, it packs a punch of umami and pairs well with all red meats, but it’s also delicious on chicken and pork! Because it’s so deep in flavor and strong in salinity, I love it best when stir-fried with venison. This recipe is my variation of this traditional Chinese black bean sauce that my family makes. I’ve tweaked it to be thicker, less salty, and a

Ingredients

Asia
China
Sauce
Vegan

Ingredients

Method