blackbean sauce?

Question

i like the way the cantonese make duck/beef in blackbean sauce. i've tried making it but the sauce doesn't taste the same as in a restaurant. any suggestions?

Answer 1

1 TB + 2 tsp Peanut or Veg Oil
1 Medium Red Bell Pepper cut in a large dice
1 tsp minced Garlic
2 tsp grated fresh Ginger
2 TB Chinese fermented black beas, rough chopped
1/3 cup Rice Wine or dry sherry
1/4 cup Soy sauce (low soduim to control salt content)
1 TB chinese chile garlic sauce or sambal
2 tsp sugar
1 TB cornstarch dissolved in 2 TB of cold water.

Heat 1 tb of the oil in a HOT pan. Add the bell pepper and sear until wilted and slightly carmelized (about 2 minutes). Remove the peppers to a bowl, Return the pan to medium high heat and add the rest of the oil. Add the garlic, ginger and black beans stirring for a few minutes. Add the Rice win, soy sauce, garlic sauce and sugar and bring to a boil for 1 minute. Add the cornstart and simmer stirring until the sauce thickens. Remove from the head. The sauce will be really thick but the juice from whatever you cook with it will thin it out. Add the bell peppers back into the sauce. It's now ready to be added to your favorite cooked meats or seafood!

Answer 2

There is a difference between fermented black bean, which restaurants use (may be a teaspoonful) to flavour a dish, and blackbean sauce you buy in a jar at the supermarket that you are supposed to use like pasta sauce and use the whole jar for a dish.

You can buy fermented blackbean in a chinese supermarket. Add it to your stirfry with soy sauce, garlic, a touch of chilli if you like hot, and about a teaspoon of sugar (to balance out the very very salty blackbean). If you like quite a bit of sauce, mix a little cornflour (no more than a teaspoon) with cold water and add the suspension. If the sauce get too thick, add more water.

Answer 3

Don't buy the kind of black bean sauce that you find in ordinary supermarkets. Go to a Chinese shop and buy a bag/box of black bean which Chinese people use in their cooking. Rinse a small handful under the tap, crush the black beans slightly and mix in some minced garlic. Heat some oil in a wok and stir fry your meat (previously seasoned with a little salt --- not much as the black beans are salty, a little salt, a little rice wine, a little cornstarch). You could add pieces of green pepper/red pepper now. When the meat looks ready, stir in the black bean/garlic mixture and stir fry for a bit longer. Add some water to stop your food getting too dry. If there's too much water, you could stir in a bit of cornstarch water to thicken it.

Answer 4

They probably make their own. Black beans are cheap and nutritious. Here's a recipe:

BLACK BEAN SAUCE

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tbsp peanut oil
2 tbsp fermented black beans* -- rinsed and drained
1 tbsp garlic -- minced
1/2 c chicken broth
1 tbsp soy sauce
2 tbsp rice wine
1 tsp sugar
1 1/2 tsp cornstarch

* Black beans which have been preserved in salt.

METHOD

Heat a wok or heavy frying pan over medium-high heat. Add the oil, the black
beans and garlic. Stir-fry about 12 seconds. Add the rest of the ingredients
and stir-fry about 1 minute or until sauce thickens.
Makes about 3/4 cup sauce.

Answer 5

There is a band of Chinese sauces etc. called Blue Dragon. They are the best I've found so far they them

Answer 6

Spareribs in Black Bean Sauce

Asian inspired tender pork ribs loaded with fresh ginger, scallions, water chestnuts, garlic, and black beans. For extra crunch & color you can add pea pods, broccoli, red peppers.




2 1/2 lbs pork spareribs, cut into serving size strips
3 slices fresh ginger, minced
3 garlic cloves, minced
2 tablespoons preserved black beans, rinsed
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons soy sauce
1/2 teaspoon sugar
4 stalks green onions, sliced diagonally in 1-inch pieces
1/2 cup sliced water chestnuts
1 teaspoon cornstarch
2 cups water or soup stock
1 tablespoon peanut oil
1/2 teaspoon sesame seed oil
1/2 teaspoon sesame seeds, toasted


Mash beans, ginger and garlic.
Heat peanut oil in wok or frying pan.
Salt and pepper ribs and sauté in oil. Drain excess fat and turn ribs frequently. Add black bean mixture when ribs are lightly browned. Mix well. Add stock, stir and cover. Reduce heat when mixture begins to boil and cook 25-30 minutes. Dissolve cornstarch in water to thicken. Add soy sauce, sugar, scallions, water chestnut and cornstarch to ribs and mix well.
Continue cooking 1-2 minutes.
Just before serving, add sesame seed oil and mix. Top with seeds.

Answer 7

Get the sauce from Netto's Or Herons

Answer 8

because they lace it with msg and god knows how many other additives! Try soy sauce or add some salt!

Answer 9

Try a chinese supermarket in china town

Answer 10

eww blackbean sauce is rank ! )in my opinion)