Anyone Asian have a recipe for black bean sauce. Not the jar junk!?

Question

I love it with roast pork and string beans and it's hard to get the take out places to make it like that...

I also love it on sea snails in the shell. Where can I find them in the south?

Answer 1

Fermented Black Bean Sauce

4 garlic cloves minced
1-inch chunk of fresh ginger minced
1/4 cup Chinese fermented black beans
2 tablespoon brown sugar
3/4 cups water
1/4 cup soy sauce
1/4 cup mirin (cooking sake) or plum wine
1/4 cup rice vinegar
2 tablespoons cornstarch
2 tablespoons peanut oil

For the liquid portion of the sauce, stir together the sugar, water, soy sauce, mirin, vinegar, and the cornstarch until the cornstarch is evenly suspended. Now you’re ready to cook the sauce!

Generously film the bottom of a heavy 2-quart saucepan with the vegetable oil and heat over moderately high heat until hot but not smoking. Stir-fry the garlic, ginger and beans until fragrant, less than a minute. Stir the cornstarch mixture and add it to the pan. Whisk the sauce occasionally while bringing it to a boil and simmer 1 minute.
This sauce will keep indefinitely in the fridge. It's my Chinese mother-in-law's family recipe and its delicious, especially w/ snails.

Answer 2

ORIENTAL SAUCES

Black Bean Sauce:

1 tablespoon fermented black beans
1 cup sugar
6 cups rice wine vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoons hot red pepper flakes
1 cup Asian fish sauce

Put the black beans in a small bowl and add water to cover, stir, set aside to soak for 5 minutes, drain, then repeat same process twice more. Combine the sugar, vinegar, garlic and ginger in a saucepan and cook until reduced to 1 cup. Strain through a fine mesh sieve, add the black beans, pepper flakes and fish sauce. Taste and adjust.

http://www.catalunatics.com/cooking/sauc/Orient.htm
Or this one.
http://www.recipesource.com/ethnic/asia/chinese/black-bean-sauce1.html

Answer 3

i love food with black bean sauce.
the first time i tried it was in Atlanta
and it was black bean sauce with shrimp
it was excellent

* Exported from MasterCook II *

Asian Black Bean Sauce

Recipe By : Sun-Sentinel (4-11-96)
Serving Size : 1 Preparation Time :0:00
Categories : Asian Beans
Sauces

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

Heat a wok or heavy skillet 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.


Shrimp in Black Bean Sauce
FAST
HEALTHY
TOTAL TIME: 35 MIN
SERVES: 4
Ingredients
1 1/2 pounds shelled and deveined medium shrimp
1 tablespoon cornstarch
2 tablespoons peanut oil
One 2-inch piece of ginger, peeled and julienned, plus 1 1/2 tablespoons minced ginger
8 scallions, white and light green parts only, cut into 1 1/2-inch lengths
1/4 teaspoon hot chili oil
2 1/2 tablespoons Chinese black beans, rinsed and coarsely chopped
1/4 cup soy sauce
1/3 cup water
1 tablespoon rice vinegar
White rice, for serving


Directions
In a medium bowl, toss the shrimp with the cornstarch.
In a wok, heat the peanut oil until shimmering. Add the minced ginger, half of the scallions and the chili oil and stir-fry over high heat for 30 seconds. Add the shrimp and julienned ginger; stir-fry for 1 minute. Add the remaining scallions and the black beans. Stir in the soy, water and vinegar. Simmer until the sauce is slightly thickened, about 2 minutes. Serve with white rice.