Bean Sauce

A Cantonese staple, this thick puree is made from the soybeans that remain after soy sauce is made. The fermented beans are mixed with wheat flour, salt, and sugar, resulting in sauce that also contains bits of beans. The sauce comes in jars, labeled either “bean sauce” or “ground bean sauce, ” which means the beans have been mashed. This latter sauce also tends to be saltier. I prefer the former. Jars labeled “yellow bean sauce” or “brown bean sauce” hold the same beans made into the same sauce. Once opened, the sauce will keep for up to 6 months in the refrigerator.