jglass
New member
I was lucky enough to find one small jar of it at Big Lots a few months ago. The new asian cookbook I have has one recipe in particular in it that uses black bean sauce that is addictive it is so good. I cannot find bbs sauce at any of the stores around here but found a recipe online to make my own. My question is about the black beans. I have seen canned black beans at the stores here in town..will those work in this recipe?
Chinese Black Bean Sauce
Makes 2 1/2 cups sauce
Adapted from "Simply Ming" by Ming Tsai (Clarkson Potter, 2003, 272 pages), this recipe takes about 45 minutes to prepare, so make it ahead on the weekend as a base for super-quick dinners during the week. It will keep in the refrigerator for at least 2 weeks and makes more than enough for the two recipes, so you can cut it in half if you like.
INGREDIENTS:
1/3 cup fermented or Chinese black beans (see Note)
1 cup grape seed or canola oil
1/2 cup minced garlic, or about 1 head plus a few cloves (can be pureed in a food processor)
1/2 cup peeled and finely minced ginger
2 bunches scallions, white and green parts sliced 1/8 inch thick
1 tablespoon sambal oelek or hot pepper sauce
1/3 cup shaoxing rice wine or dry sherry
1/2 to 1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper
INSTRUCTIONS:
Instructions: Soak the black beans in water for 15 minutes, drain and rinse, then drain again. Roughly chop, and set aside.
Heat a wok or large saute pan over high heat. Add 1/4 cup of the oil, swirl to coat, and add the black beans, garlic, ginger and scallions. Stir-fry until soft, 2-3 minutes.
Add sambal oelek and wine, decrease heat to medium and cook until reduced by three-quarters, 2-3 minutes. Add salt and pepper.
Remove from the heat and allow to cool. Put half of the mixture in a blender or food processor and puree on high speed while adding the remaining 3/4 cup oil.
Stir puree back into remaining mixture and allow to cool completely before placing in an air-tight container. Refrigerate until ready to use. (The oil probably will separate from the sauce.)
Note: Chinese black beans are soy beans that have been fermented and cured in salt, which turns them black. Asian grocers sell them in bags, cans or jars. They may also be found in the Asian section of some supermarkets.
Chinese Black Bean Sauce
Makes 2 1/2 cups sauce
Adapted from "Simply Ming" by Ming Tsai (Clarkson Potter, 2003, 272 pages), this recipe takes about 45 minutes to prepare, so make it ahead on the weekend as a base for super-quick dinners during the week. It will keep in the refrigerator for at least 2 weeks and makes more than enough for the two recipes, so you can cut it in half if you like.
INGREDIENTS:
1/3 cup fermented or Chinese black beans (see Note)
1 cup grape seed or canola oil
1/2 cup minced garlic, or about 1 head plus a few cloves (can be pureed in a food processor)
1/2 cup peeled and finely minced ginger
2 bunches scallions, white and green parts sliced 1/8 inch thick
1 tablespoon sambal oelek or hot pepper sauce
1/3 cup shaoxing rice wine or dry sherry
1/2 to 1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper
INSTRUCTIONS:
Instructions: Soak the black beans in water for 15 minutes, drain and rinse, then drain again. Roughly chop, and set aside.
Heat a wok or large saute pan over high heat. Add 1/4 cup of the oil, swirl to coat, and add the black beans, garlic, ginger and scallions. Stir-fry until soft, 2-3 minutes.
Add sambal oelek and wine, decrease heat to medium and cook until reduced by three-quarters, 2-3 minutes. Add salt and pepper.
Remove from the heat and allow to cool. Put half of the mixture in a blender or food processor and puree on high speed while adding the remaining 3/4 cup oil.
Stir puree back into remaining mixture and allow to cool completely before placing in an air-tight container. Refrigerate until ready to use. (The oil probably will separate from the sauce.)
Note: Chinese black beans are soy beans that have been fermented and cured in salt, which turns them black. Asian grocers sell them in bags, cans or jars. They may also be found in the Asian section of some supermarkets.