Black Bean Sauce

Name: Black Bean Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: about 1¼ cups (300 ml)
Cuisine: Asian
Ingredients: 100 g Black Beans; ¾ cup (175 ml) Vegetable Oil; about 5 cloves (25 g) Garlic; 25 g Ginger; about 1 star (1 g) Star Anise; 1 piece dried tangerine peel Dried Tangerin; 1 Tbsp oyster sauce (15 ml) Oyster Sauce; 40 g Yellow Bean Sa; 1½ tsp caster sugar (7.5 ml) Sugar; 1 tsp chicken powder (5 ml) Chicken Powder

Independent adaptation of a publicly published Andrew Wong recipe. Not affiliated with, sponsored by, or endorsed by Andrew Wong.

STIR-FRY SAUCE · STIR-FRIES & STEAMED GREENS

A stir-fry sauce for stir-fries & steamed greens.

Andrew Wong's fermented black bean stir-fry sauce.

On the jar

BLACK BEAN

Method: simmer
Yield: about 1¼ cups
Ingredients: 10
Jar batch: 0.75× recipe

Add to a jar

Ratio

VEGETABLE OIL 175 mlOYSTER SAUCE 15 ml

Ingredients

Black Beans100 g
Vegetable Oil¾ cup (175 ml)
Garlicabout 5 cloves (25 g)
Ginger25 g
Star Aniseabout 1 star (1 g)
Dried Tangerin1 piece dried tangerine peel
Oyster Sauce1 Tbsp oyster sauce (15 ml)
Yellow Bean Sa40 g
Sugar1½ tsp caster sugar (7.5 ml)
Chicken Powder1 tsp chicken powder (5 ml)

Method

Pour to the lines in order (bottom → top): VEGETABLE OIL, OYSTER SAUCE.
Shake-to-line (dashed marks): add BLACK BEANS, then YELLOW BEAN SA, then GINGER. Spoon in, shake, and top up until the settled level reaches each dashed line.
Add by count: 3½ CLOVES GARLIC.
Season to finish: STAR ANISE (¾ star), DRIED TANGERIN (about ¾ tsp), SUGAR (about 1 tsp), CHICKEN POWDER (about 1 tsp).
Cap the jar and shake until combined.
Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove. Cool leftovers briefly before they go back in the glass, then refrigerate promptly.

Get Black Bean Sauce + 3 more sauces like it

The full recipe and its 3 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it's printed in glass. Pour your pantry to the line, shake cold, tip it into your pan. The jar measures; the stove finishes.

2 kitchens · 2 stars · 1 national award

Black Bean Sauce★ STARRED KITCHENOn the jar: BLACK BEAN
Ginger-Spring Onion Relish★ STARRED KITCHENOn the jar: GINGERSPRING
Lime-Lemongrass Honey Dressing★ STARRED KITCHENOn the jar: LIME-HONEY
Kimchi VinaigretteNATIONAL AWARD WINNEROn the jar: KIMCHI

Put it on a jar Build it as a gift ▸

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Andrew Wong. Chinese / London. Cited awards include: Michelin 2* (A.Wong, London).

Originally published as Black Bean Sauce (Relish).

Adapted from a Andrew Wong recipe (Andrew Wong / delicious. magazine).

FAQ

Can this go in a shake jar?

Yes, with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.75× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Andrew Wong / delicious. magazine (published as “Black Bean Sauce (Relish)”). Full citation lives in Provenance.

Add to a jar