Black Bean Sauce (2024)

FAQs

What is black bean sauce made of? ›

What is black bean sauce made of? Homemade black bean sauce is full of only the good stuff, and our black bean sauce recipe has got no nasties. It features fermented black beans (which you can get from your Asian grocer), a whole lot of garlic, ginger, soy sauce and Chinese vinegar.

Cooking with black bean sauce adds 65 calories and 6 g fat to each individual portion. Despite the fat, this remains a heart-healthy addition because it contains no cholesterol and no saturated fats.

Is black bean sauce the same as hoisin sauce? To be sure, there are more similarities between these two sauces than differences. They're both salty, savory and slightly sweet fermented soybean condiments, but hoisin sauce is smooth like a thick paste and does have some distinctive characteristics.

Chinese fermented black beans (dou chi) are made from soybeans fermented in salt (the black color comes from fermentation). They are a staple in a huge array of Chinese dishes and are prominently used in Cantonese cooking, adding a complexity of flavor that is even deeper than soy sauce.

Combining flavors of spicy, salty, sweet, and savory, this fermented black bean sauce will often include ginger, chiles, garlic, soy sauce, sugar, and spices. So we're talking big, big flavor. A little goes a long way to invigorate stir-fries, fish, vegetable, and meat dishes.

A condiment called black bean paste, black bean sauce (豆豉醬), or black bean garlic sauce (蒜蓉豆豉酱), Tochidjan (豆豉醬), prepared from douchi, garlic, and soy sauce, is popular in Chinese cuisine.

Fused Black Bean Stir Fry Sauce is a delicious blend of fermented black beans, garlic, chilli and soy sauce. You can expect lots of flavour, but no artificial preservatives, additives, MSG or refined sugars. Use for stir fries, dips, marinades and more.

From breakfast to dinner, these black bean recipes are filling, flavorful and appropriate for a diabetes-friendly diet. Each recipe is low in saturated fat, sodium and calories to help you meet your nutrition goals.

Made from salted fermented black soybean called douchi, black bean sauce is a condiment you've probably encountered if you've eaten Cantonese or Szechuan cooking.

Is black bean sauce very salty? ›

As this black bean sauce is saltier than other recipes, you just need to adjust the other savoury flavours you add to the dish you are cooking. Don't add as much soy sauce or salt for example.

Oyster sauce is fairly simple, mainly being Oysters, soy sauce, and salt, and possible sugar depending on the recipe or the bought brand. Black bean sauce is more complex and can have rice wine, ginger, red pepper, garlic, green onion and sugar. Again, all depending on the homemade recipe or bought brand.

Asia Specialities Black Bean Stir Fry Sauce 120g | ALDI.

Uses: Black bean sauce can be added to stir-fried chicken, pork, prawns, tofu or turkey with vegetables to make a quick and easy Chinese meal. Serve with steamed rice or boiled noodles. To store: Keep in a cool dry place for up to 2 years. Once opened store in the fridge and use within 3 days.

Oyster sauce is fairly simple, mainly being Oysters, soy sauce, and salt, and possible sugar depending on the recipe or the bought brand. Black bean sauce is more complex and can have rice wine, ginger, red pepper, garlic, green onion and sugar. Again, all depending on the homemade recipe or bought brand.

To make the bean dip, all you have to do is put black beans, onion, cilantro, garlic, jalapeño, lime juice, and some spices in a food processor or blender and blend until smooth. Boom! You have a tasty party dip that is full of flavor and good for you too!

Black beans are fairly small and they have a pretty mild, somewhat meaty flavor. This makes them a good meat substitute and a staple in vegan recipes. They are soft and creamy in texture. Since their flavor is pretty mild, they are very versatile and can adapt to a variety of dishes.

Korean Black Bean Paste is salty, savory, and slightly sweet. This bean sauce, also called “Chunjang” is a crucial ingredient for Jjajangmyeon and cannot be replaced.