Black bean sauce
A salty, savoury fermented black bean and garlic sauce for stir fries with beef, prawns, peppers and greens.
Make this once, then cook it into 10 different dishes.
- Time25 min
- LevelEasy
- Costabout £1.35 a head
- Makesabout 400 ml, enough for 2 or 3 stir fries for 4 people
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse the black beans in a sieve under cold water for 30 seconds to remove excess salt, then roughly chop or lightly mash them with the back of a spoon.
- 2
Heat the sunflower oil in a saucepan over a medium heat. Add the garlic, ginger and spring onions and fry for 1 minute, stirring, until fragrant but not browned.
1 min - 3
Add the black beans and fry for 30 seconds. Pour in the tamari, sherry, sugar and 300 ml water. Bring to the boil, then simmer for 10 minutes.
10 min - 4
Mix the cornflour with the 3 tbsp cold water, stir it again and pour it in while stirring. Simmer for 1 to 2 minutes until the sauce is glossy and lightly thickened.
1 min 30 s - 5
Take off the heat and stir in the sesame oil. Taste: it should be intensely savoury and salty. Do not add salt, and dilute with a splash of water if it is too strong.
- 6
Cool completely, then pour into a clean jar. You should have about 400 ml.
About black bean sauce
Black bean sauce is a savoury Chinese sauce made from fermented black soybeans (douchi), garlic, ginger and soy sauce. It is one of the classic Cantonese stir fry sauces and goes especially well with beef, prawns, pork ribs, peppers and green beans.
It tastes deeply salty, earthy and slightly funky in the way that all fermented foods are, but rounded out with garlic, ginger and a touch of sugar. The beans are very salty by themselves, so a little goes a long way and you never need to add extra salt.
Fermented black beans are sold in packets and jars in Chinese and Asian supermarkets. Some brands contain wheat or flavourings, so buy a gluten free version if you need one. One batch makes about 400 ml, enough for two or three stir fries for four people at 150 ml each.
Tips
- Rinse the beans briefly before cooking. This removes some of the surface salt and gives you more control over seasoning.
- Chop or mash some of the beans so they release more flavour into the sauce. Whole ones are fine for texture.
- The fermented beans are salty, so do not add salt. If the sauce is too strong, dilute it with water, not more tamari.
- Read the label of the beans. Most are soybeans and salt, but some brands add wheat flour or flavourings.
- Fry the aromatics gently. Burnt garlic turns the whole sauce bitter.
Storing and freezing
Keeps up to 5 days in a clean jar in the fridge, or up to 3 months in the freezer in 150 ml portions. Cool within 1 hour before chilling, and reheat until bubbling hot before using.
Dishes you can make with black bean sauce
Pai Gwat (Steamed Spare Ribs with Black Bean Sauce)
GFDFEFPrawns with Black Bean Sauce and Peppers
GFDFEFSteamed Cod with Black Bean Sauce and Ginger
DFEFNFBlack Bean Chicken Wings
GFDFEFBraised Aubergine and Tofu in Black Bean Sauce
GFDFEFBlistered Green Beans with Black Bean Sauce
GFDFEFMussels with Black Bean Sauce and Ginger
GFDFEFStir Fried Squid with Black Bean Sauce and Chilli
GFDFEFBlack Bean Pork and Choi Sum Rice Noodles
GFDFEFBlack Bean Mushroom and Pak Choi Rice Bowls
GFDFEFQuestions
What are fermented black beans?
Fermented black beans, called douchi, are soybeans that have been salted and fermented until soft and intensely savoury. They are not the same as black turtle beans from a tin. Buy them from Chinese or Asian supermarkets.
Is black bean sauce gluten free?
This version is gluten free if you use gluten free fermented black beans and tamari, as listed. It is also dairy free, egg free, nut free and vegan. Many shop bought jars contain wheat, so check the label.
Can I use tinned black beans instead?
No. Tinned black turtle beans are a different bean with a mild flavour, and they will not give the salty, fermented taste. If you cannot find douchi, use a mix of gluten free miso and tamari for a rough substitute.
How much sauce do I need per stir fry?
About 150 ml for a stir fry serving four people with around 600 g of meat and vegetables. Add it near the end and let it bubble for 1 to 2 minutes.
Can I make the sauce spicier?
Yes. Fry 1 or 2 chopped red chillies with the garlic, or stir in a spoon of Chinese chilli oil at the end. A pinch of Sichuan pepper also works.
More base recipes
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.