KCB 11.21: Cantonese Black Bean Sauce
Cantonese Black Bean Sauce
Black beans are soya beans that have been fermented with malt, salt, and flour. Black Bean Sauce can accompany fried savoury items or can be used as a base in vegetable dishes.
• PREPARATION TIME: 5 minutes
• COOKING TIME: 10 minutes
• YIELD: 1 cup (250 ml)
• COOKING TIME: 10 minutes
• YIELD: 1 cup (250 ml)
• 2 tablespoons (40 ml) soy sauce
• 1/2 cup (125 ml) water
• 1/4 cup (60 ml) Chinese dried black beans
• 1/2 teaspoon (2 ml) chili oil
• 1 1/2 teaspoons (7 ml) peanut oil
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 1 teaspoon (5 ml) brown sugar
• 1 tablespoon (20 ml) corn flour mixed with 1 tablespoon (20 ml) water, as a thickening paste
• 1/2 cup (125 ml) water
• 1/4 cup (60 ml) Chinese dried black beans
• 1/2 teaspoon (2 ml) chili oil
• 1 1/2 teaspoons (7 ml) peanut oil
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 1 teaspoon (5 ml) brown sugar
• 1 tablespoon (20 ml) corn flour mixed with 1 tablespoon (20 ml) water, as a thickening paste
1. Heat the chili oil and peanut oil together in a pan or wok. Momentarily saute the asafoetida; then add the dried black beans and increase the heat to full. Saute the beans, breaking them up a little, for 1 or 2 minutes. Add the water and place a lid on the pan or wok. Allow the beans to simmer and soften for another 2 minutes.
2. After the beans become soft, add the soy sauce and sugar and, stirring slowly, add the thickening paste. When the sauce thickens, remove the pan from the heat.
Serve this sauce immediately or let it cool and store it in the refrigerator to use as a sauce base for stir-fried vegetable dishes.
Serve this sauce immediately or let it cool and store it in the refrigerator to use as a sauce base for stir-fried vegetable dishes.
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