I love making stir fry sauces, as they’re usually so simple – calling for little more than a splash of various ingredients from a number of bottles, plus a little garlic and ginger. I’ve got to admit, I didn’t really want to go to the (6 month+) effort of fermenting black beans myself, but fortunately you can buy them in packs, ready fermented!
📋 Ingredients?
Most of the ingredients for black bean sauce are very easy to source from practically any mid-size supermarket. It’s just the beans which may be a little more difficult to find. We only need 4 tablespoons of fermented black beans to make a cup of black bean sauce (which should serve about 4 people), so I’d advise going with the smaller packet, unless you’re looking to make LOTS of black bean sauce.
The red packet (<–affiliate link) shown below is a 100g pack. I use about a third of this pack to make a jar of black bean sauce. The white pack (<–affiliate link) is 500g! I bought a big pack because I knew I’d be doing lots of testing.
Fortunately they last for ages. An opened pack should be stored in a sealed container in the fridge. They should happily last for a year in there. 👩🍳PRO TIP The sauce will be on the salty side, but once you’ve fried it up with meat and vegetables, it will taste perfectly balanced. You can use reduced sodium stock if you’re worried about it being too salty for your taste. If you don’t want to use the sauce right away, you can cool it, then store in a sealed container/jar in the fridge for 2 weeks. Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos). Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
