📝 About This Recipe
This deep, savory condiment is the soul of Cantonese cooking, centered around 'Douchi'—salted and fermented black soybeans. Our recipe balances the intense saltiness of the beans with aromatic ginger, garlic, and the subtle heat of dried chilies to create a complex flavor profile that is miles ahead of store-bought jars. Whether tossed with clams, drizzled over steamed ribs, or used as a base for stir-fries, this sauce delivers an unparalleled punch of fermented umami.
🥗 Ingredients
The Fermented Base
- 1/2 cup Fermented Black Beans (Douchi) (rinsed briefly and patted dry)
- 2 tablespoons Shaoxing Rice Wine (to soak the beans)
Aromatics & Spices
- 6 cloves Garlic (minced finely)
- 2 tablespoons Fresh Ginger (peeled and finely minced)
- 2 small Shallots (minced)
- 2-3 pieces Dried Red Chilies (deseeded and chopped, optional for mild heat)
- 1/2 cup Neutral Oil (grapeseed, canola, or vegetable oil)
The Seasoning Liquid
- 2 tablespoons Light Soy Sauce (for saltiness and depth)
- 1 teaspoon Dark Soy Sauce (primarily for a rich, dark color)
- 1 tablespoon Oyster Sauce (vegetarian mushroom sauce can be substituted)
- 2 teaspoons Granulated Sugar (to balance the salt)
- 1 teaspoon Toasted Sesame Oil (added at the end for aroma)
- 1/4 cup Water or Chicken Stock (to adjust consistency)
👨🍳 Instructions
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1
Place the fermented black beans in a small bowl and rinse them quickly under cold water to remove excess salt and debris. Drain thoroughly and pat dry with a paper towel.
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2
Transfer the beans back to the bowl and add 2 tablespoons of Shaoxing rice wine. Let them soak for 10 minutes to soften and rehydrate.
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3
Using the back of a fork or a mortar and pestle, lightly mash about half of the beans. Leave the other half whole for a variety of textures in your finished sauce.
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4
Heat 1/2 cup of neutral oil in a small saucepan or wok over low-medium heat. The low temperature is crucial to prevent burning the aromatics.
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5
Add the minced shallots to the oil. Sauté for 2-3 minutes until they become translucent and fragrant, but not browned.
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6
Stir in the minced garlic, ginger, and dried chilies. Cook for another 2 minutes, stirring constantly until the oil becomes highly aromatic and the garlic is pale gold.
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7
Add the prepared black beans (and any remaining soaking wine) into the pan. Stir well to coat the beans in the aromatic oil.
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8
Pour in the light soy sauce, dark soy sauce, oyster sauce, and sugar. Mix thoroughly to ensure the sugar dissolves.
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9
Add the water or chicken stock. Bring the mixture to a very gentle simmer.
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10
Reduce the heat to low and cook for 8-10 minutes. The sauce should thicken, and the oil should start to separate from the solids, taking on a dark, glossy hue.
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11
Remove the pan from the heat and stir in the toasted sesame oil for a final hit of nutty fragrance.
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12
Allow the sauce to cool completely in the pan. The flavors will continue to meld as it reaches room temperature.
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13
Transfer the cooled sauce to a sterilized glass jar. Ensure there is a thin layer of oil on top to help preserve the freshness.
💡 Chef's Tips
Always rinse the black beans briefly; they are preserved in a heavy amount of salt and can easily overpower the dish if not washed. For a smoother 'paste' style sauce, you can pulse the final mixture briefly in a food processor, though traditional versions celebrate the chunky texture. If the sauce feels too dry, add a tablespoon more oil rather than water for better preservation and mouthfeel. Store this in the refrigerator for up to 3 weeks, or freeze in ice cube trays for convenient portioning in future stir-fries. Be careful not to burn the garlic; if it turns dark brown, it will impart a bitter taste to the entire batch.
🍽️ Serving Suggestions
Classic Beef and Broccoli: Toss 2 tablespoons of this sauce with seared beef strips and steamed broccoli florets. Steamed Spare Ribs: Marinate bite-sized pork ribs with this sauce and steam for 15 minutes for a dim sum favorite. Clams in Black Bean Sauce: Stir-fry fresh clams with plenty of this sauce, scallions, and a splash of extra rice wine. Vegetarian Delight: Use it as a savory topping for steamed silken tofu or roasted eggplant. Spicy Noodle Base: Mix a spoonful into hot lo mein noodles with a dash of chili oil for a quick, flavor-packed lunch.