Braden Family Cookbook

Chuck Braden

Recipe Index

Often seen names

Home Page

 

CHINESE BLACK BEAN SAUCE                                        R. Murata

 

5 oz. dried black Chinese beans
2 oz. garlic, minced
3 oz. fresh ginger root, minced
1 TBSP. vegetable oil
cup soy sauce (shoyu) us a low sodium one if available
cup sugar
cup Oriental oyster sauce
1 16 oz. dried crushed red pepper flakes
16 oz. clam juice
1/4 cup cornstarch
8 oz. Patis (oriental fish sauce) or another 8 oz. of clam juice
1 cup chopped green onions

You will need a scale for this recipe.  I have never bothered to convert all the ingredients to volume.  This is wonderful when stir frying any seafood or poultry or pork item.  It freezes well.  Make cup servings, freeze in paper cups, remove from cups and wrap with Saran wrap and return to freezer.

Cover the black beans with hot water and soak for about hour.  Drain well.  Combine the beans with the garlic and ginger in a bowl and mash together until well blended.  You might want to use a big mortar and pestle for this.  Heat the oil in a large saute pan and then add the black bean/garlic/ginger mixture.  Saute this mixture until well heated.  Add the shoyu, sugar, oyster sauce, red chili pepper, and the clam juice.  Mix well to blend.  Combine the remaining 8 oz. of clam juice (or the Patis if using it) with the cornstarch.  Mix until smooth.  Add this cornstarch mixture to the black bean mixture a little at time, stirring constantly.  Cook until the sauce begins to thicken.  Remove from the heat and add in the green onions.