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Homemade Black Bean Sauce (aka Black Bean Garlic Sauce or Black Bean Paste)
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The Daring Gourmet
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.%20%20PLUS,%20it%20tastes%20even%20better%20than%20store-bought%20stuff%20AND%20you%20know%20exactly%20what%E2%80%99s%20in%20it%E2%80%A6and%20what%20isn%E2%80%99t!%3C/p%3E%3Cp%3EFor%20those%20of%20you%20who%20have%20no%20idea%20what%20this%20stuff%20is,%20you%E2%80%99ve%20now%20discovered%20a%20grand%20secret%20to%20making%20some%20of%20the%20best%20Chinese%20food%20on%20the%20planet!%3C/p%3E%3Cp%3ESo%20let%E2%80%99s%20get%20right%20down%20to%20it.%3C/p%3E%3Cp%3EWhat%20is%20Black%20Bean%20Sauce?%3C/p%3E%3Cp%3ELet%E2%80%99s%20begin%20with%20the%20central%20ingredient:%20%20Fermented%20black%20beans.%20%20No,%20they%E2%80%99re%20not%20your%20typical%20black%20beans,%20aka%20turtle%20beans,%20that%20you%20find%20in%20dishes%20like%20Black%20Beans%20&%20Rice%20or%20in%20South%20American%20cuisine.%20%20(Yes,%20I%20have%20seen%20several%20well-intentioned%20recipes%20online%20calling%20for%20regular%20black%20beans.)%20%20No,%20these%20black%20beans%20are%20actually%20black%20soybeans.%20%20These%20fermented%20black%20soybeans,%20called%20douchi%20in%20Chinese,%20are%20created%20through%20a%20process%20of%20boiling%20the%20beans,%20then%20inoculating%20them%20with%20a%20special%20mold%20spore%20(commonly%20aspergillus%20oryzae)%20as%20they%20dry%20in%20the%20sun.%20%20Then%20they%E2%80%99re%20typically%20either%20stored%20dry%20or%20in%20brine.%20%20This%20same%20mold%20variety%20is%20used%20in%20miso%20and%20soy%20sauce%20which%20are%20also%20both%20fermented%20products.%3C/p%3E%3Cp%3EBecause%20of%20their%20strong%20flavor,%20fermented%20black%20beans%20are%20frequently%20paired%20with%20other%20strong%20flavors%20like,%20most%20commonly%20garlic%20and%20also%20chilies%20for%20heat.%20%20Fermented%20black%20beans%20are%20most%20widely%20used%20to%20make%20Black%20Bean%20Sauce,%20also%20referred%20to%20as%20Black%20Bean%20Paste%20and%20Black%20Bean%20&%20Garlic%20Sauce.%20%20Black%20bean%20sauce%20is%20an%20important%20and%20popular%20ingredient%20in%20Chinese%20cuisine,%20particularly%20Cantonese%20and%20Sichuan%20cooking.%20%20It%E2%80%99s%20as%20common%20as%20an%20everyday%20condiment%20as%20ketchup%20is%20here.%3C/p%3E%3Cp%3ESharp,%20pungent,%20salty%20and%20spicy%20with%20a%20hint%20of%20sweet,%20black%20bean%20sauce%20contributes%20a%20flavor%20to%20Chinese%20food%20like%20no%20other.%20%20And%20a%20little%20goes%20a%20very%20long%20way,%20so%20use%20sparingly.%3C/p%3E%3Cp%3ESo%20now%20that%20we%E2%80%99ve%20established%20what%20black%20bean%20paste%20is,%20the%20next%20question%20arises:%3C/p%3E%3Cp%3EHow%20Do%20You%20Use%20Black%20Bean%20Sauce?%3C/p%3E%3Cp%3EThe%20sky%20is%20the%20limit!%3C/p%3E%3Cp%3ESome%20popular%20ways%20of%20using%20it%20include:%3C/p%3E%3Cp%3EReady%20to%20make%20some%20Chinese%20Black%20Bean%20Sauce?%3C/p%3E%3Cp%3ELet%E2%80%99s%20get%20started!%3C/p%3E%3Cp%3EMaking%20your%20own%20Chinese%20black%20bean%20paste%20takes%20all%20of%2010%20minutes.%20%20As%20long%20as%20you%20have%20the%20fermented%20black%20beans,%20the%20rest%20of%20the%20ingredients%20are%20common%20staples%20and%20easy%20to%20find.%20%20I%20got%20my%20fermented%20black%20beans%20from%20Hoosier%20Hill%20Farm.%3C/p%3E%3Cp%3EHuge%20quantity%20and%20a%20good%20price.%20%20Freeze%20them%20in%20ziplock%20bags%20and%20they%E2%80%99ll%20last%20forever.%3C/p%3E%3Cp%3EPlace%20the%20fermented%20black%20beans%20in%20a%20small%20bowl,%20cover%20with%20water%20and%20soak%20for%20an%20hour%20or%20so.%20%20Then%20rinse%20and%20drain%20them.%3C/p%3E%3Cp%3EMash%20the%20beans%20up%20with%20a%20fork%20and%20set%20them%20aside.%3C/p%3E%3Cp%3EFinely%20mince%20the%20garlic,%20ginger%20and%20green%20onions.%3C/p%3E%3Cp%3EHeat%20the%20oil%20in%20a%20small%20sauce%20pan%20over%20medium-high%20heat%20and%20cook%20the%20garlic%20and%20ginger%20for%20a%20minute%20or%20two%20until%20softened%20and%20very%20fragrant.%20%20Add%20the%20green%20onions%20and%20cook%20for%20another%20minute.%3C/p%3E%3Cp%3EAdd%20the%20mashed%20fermented%20black%20beans%20and%20cook%20for%20another%20minute.%3C/p%3E%3Cp%3EAdd%20the%20remaining%20ingredients,%20except%20for%20the%20cornstarch,%20and%20bring%20to%20a%20boil.%20%20Reduce%20the%20heat%20to%20medium%20and%20simmer%20for%2010-12%20minutes%20or%20until%20the%20liquid%20has%20been%20reduced%20by%20half.%3C/p%3E%3Cp%3EStir%20in%20the%20cornstarch%20mixture%20and%20simmer%20for%20another%20minute%20or%20until%20thickened.%3C/p%3E%3Cp%3ELet%20the%20Chinese%20Black%20Bean%20Paste%20(or%20Chinese%20Black%20Bean%20Sauce)%20cool%20and%20then%20store%20it%20in%20the%20fridge%20in%20an%20airtight%20container,%20preferably%20a%20glass%20jar,%20for%20at%20least%202%20weeks.%3C/p%3E%3Cp%3EHow%20To%20Make%20Chinese%20Black%20Bean%20Sauce%20(aka%20Black%20Bean%20Garlic%20Sauce%20or%20Black%20Bean%20Paste)%20%20%20%20%20%20%20%20:%20Kimberly%20Killebrew,%20www.daringgourmet.com%20Serves:%20About%20%C2%BE%20cup%20%20%20Ingredients%3C/p%3E%3Cp%3E3%20tablespoons%20fermented%20black%20beans,%20soaked%20in%20water%20about%20an%2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