Looking for a flavor-packed stir-fry sauce? This black bean sauce is flavored with onions, garlic, ginger, toasted sesame seed oil, and the deliciously umami addition of fermented black beans.
There were two reasons why I decided to make fermented black beans… I really wanted to make a black bean chili oil (recipe coming in the next few months). And I wanted to make a black bean stir-fry sauce!
We have a pretty specific schedule of weekday meals. I cook for two nights (usually Monday & Tuesday). Brad cooks two nights (usually Wednesday & Friday). Thursday is always busy with after-school activities, so dinner is takeout or leftovers.
Our routine usually involves one soup or salad dinner, pasta night, a sheet pan meal, and a stir-fry. So, we eat a LOT of stir-fries. They are a delicious way to get loads of vegetables into our diet. They are so easy to make. I love how flexible they are… we can use whatever protein we want, seasonal vegetables, rice, or noodles. They’re perfect for clearing out the pantry.
And every good stir-fry needs a delicious stir-fry sauce!
Why You Need To Try This Black Bean Sauce
Here are a few reasons why you should add this black bean sauce to your routine.
- It’s packed with flavor. Fermentation gives these black beans a delicious umami flavor which helps bring out the flavor of the garlic, ginger, and onions.
- It’s zero-waste! No need to buy a glass jar and hope that it gets recycled.
- If you’re short on time, just toss all the ingredients in the blender for a black bean sauce that’s ready in less than 3 minutes.
- There are no weird additives, preservatives, or sugar.
- Make a double or triple batch and freeze it! Stored in an air-tight container or zip-top bag, this stir-fry sauce will remain flavorful for up to 6 months in the deep freeze.
- If you’re gluten-free (like me) then you know that GF stir-fry sauces are pricey. This sauce is super affordable! Especially if you make your own fermented black beans.
How to use your black bean sauce
Wondering how you use your black bean sauce? Here are our three favorite serving options:
- The recipe makes enough sauce for a large stir fry for 4 to 6 people. Simply add the sauce with your vegetables and sauté for 5 to 10 minutes to ensure that the ginger and garlic are nicely cooked.
- It is a great marinade. We’re tofu sort of people, but you can also use it to marinate pork or chicken.
- You will need to cook the sauce if you want to use it as a dip or sauce that is added after a stir-fry is cooked. Place the sauce in a small saucepan over medium heat and sauté for 5 to 7 minutes. The goal is to soften and cook the garlic. The cooked sauce will also last in the fridge for up to 6 days.
Garlic And Black Bean Sauce
Looking for a flavor-packed stir-fry sauce? This black bean sauce is flavored with onions, garlic, ginger, toasted sesame seed oil, and the delicious umami addition of fermented black beans.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: Serves 4 to 6 1x
- Category: Sauce
- Cuisine: Asian
- Diet: Vegan
- 6 Tbsp fermented black beans
- 8 garlic cloves
- 4 green onions
- 1/4 cup soy sauce (or GF alternative)
- 3 Tbsp rice wine vinegar
- 2 Tbsp of freshly grated ginger
- 1 Tbsp stir fry oil (peanut or other)
- 1 Tbsp toasted sesame seed oil
- Fermented black beans are quite firm, so start by mashing the black beans with a fork until they are a coarse meal. Finely dice the garlic and green onions. Mix with the black beans and all of the other ingredients.
- For a smooth sauce, mix all of the ingredients in a blender and pulse until pureed. It is up to personal preference whether the sauce should be pureed or not.
- The sauce will last for up to 6 days in the fridge. Alternatively, freeze it in serving-size portions for future use.
Keywords: black bean garlic sauce, Chinese, Asian, Stir-fry, Gluten-free, Vegan, sugar-free, keto
Leave a Reply