📝 About This Recipe
This deep, amber-hued condiment is the soulful backbone of Cantonese cuisine, offering an incredible complexity of salt, sweetness, and fermented earthiness. Crafted from softened soybeans and fortified with aromatic ginger and garlic, this sauce undergoes a gentle simmering process to marry its bold flavors. Whether used as a base for braises or a pungent dipping sauce, its intense umami profile elevates simple ingredients into a gourmet experience.
🥗 Ingredients
The Fermented Base
- 1.5 cups Whole salted yellow beans (rinsed lightly to control saltiness)
- 1/2 cup Water (for blending)
Aromatics & Infusion
- 4 tablespoons Peanut oil (or any neutral high-smoke point oil)
- 2 tablespoons Fresh ginger (peeled and finely minced)
- 5 pieces Garlic cloves (pressed or minced into a paste)
- 2 pieces Shallots (finely minced)
- 1 piece Star anise (kept whole for infusion)
Seasoning & Finish
- 1 tablespoon Light soy sauce (for depth)
- 1 teaspoon Dark soy sauce (primarily for a rich mahogany color)
- 2 tablespoons Shaoxing rice wine (dry sherry is a good substitute)
- 2 tablespoons Rock sugar (crushed, or granulated sugar)
- 1 teaspoon Toasted sesame oil (added at the very end)
- 1/4 teaspoon White pepper (finely ground)
👨🍳 Instructions
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1
Place the rinsed yellow beans and 1/2 cup of water into a blender or food processor. Pulse until you reach a coarse paste; some texture from the beans is desirable for an authentic mouthfeel.
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2
Heat a heavy-bottomed wok or saucepan over medium-low heat and add the peanut oil.
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3
Add the star anise to the oil and fry for 1 minute until fragrant, being careful not to burn it.
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4
Incorporate the minced shallots into the oil. Sauté for 3-4 minutes until translucent and just beginning to turn golden.
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5
Add the minced ginger and garlic paste. Stir-fry for another 60 seconds until the aroma is released but before the garlic browns.
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6
Pour the blended yellow bean paste into the wok. Stir constantly to combine with the aromatic oil.
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7
Deglaze the pan by pouring the Shaoxing rice wine around the edges, scraping up any bits stuck to the bottom.
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8
Add the light soy sauce, dark soy sauce, and crushed rock sugar. Stir until the sugar has completely dissolved.
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9
Reduce the heat to the lowest setting. Let the sauce simmer gently for 12-15 minutes. The sauce should thicken and the oil should begin to separate slightly at the edges.
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10
Stir in the white pepper and continue to cook for another 2 minutes to allow the flavors to meld.
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11
Remove the star anise and discard it.
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12
Turn off the heat and stir in the toasted sesame oil for a glossy finish and nutty aroma.
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13
Allow the sauce to cool completely at room temperature before transferring it to a sterilized glass jar.
💡 Chef's Tips
Always rinse your fermented beans briefly before using to remove excess brine and prevent the sauce from being overly salty. Use rock sugar instead of granulated sugar if possible; it provides a unique glossy sheen and a more mellow sweetness. If the sauce becomes too thick during simmering, add a tablespoon of water at a time to reach your desired consistency. This sauce keeps beautifully in the refrigerator for up to 1 month—just ensure you use a clean spoon every time you scoop some out. For a spicy kick, add a teaspoon of dried chili flakes or a tablespoon of chili oil during the final simmering stage.
🍽️ Serving Suggestions
Use as the primary seasoning for 'Steam Spare Ribs with Softened Yellow Beans.' Stir a few tablespoons into a vegetable stir-fry featuring gai lan or bok choy. Serve as a savory dipping sauce for poached chicken or crispy roast pork belly. Thin it out with a little rice vinegar and oil to create a punchy dressing for noodle salads. Pair with a crisp, cold Lager or a pot of earthy Pu-erh tea to balance the rich umami.