Best Asian Black Bean Sauce Recipes
STEAMED CHILEAN SEA BASS WITH CHINESE BROCCOLI, ASIAN AROMATICS AND BLACK BEAN SAUCE
Steps:
- Lightly saute shallots, ginger, garlic and sugar in the sesame oil until shallots are translucent. Add chicken stock and soy sauce to the mixture. Reduce liquid by half over medium heat and then add the black beans. Simmer for 10 minutes. Place aromatics in the bottom of the steam basket, and then place the fish and the broccoli on top of the steam basket. Place the steam basket over the simmering pot of water until the fish is cooked. Drizzle the sauce over the fish and serve.
STEAMED CHILEAN SEABASS WITH CHINESE BROCCOLI, ASIAN AROMATICS AND BLACK BEAN SAUCE
Steps:
- Lightly saute shallots, ginger, garlic in the sesame oil until shallots are translucent. Add sugar, chicken stock and soy sauce to the mixture. Reduce liquid by half over medium heat and then add the black beans. Simmer for 10 minutes. Place aromatics in the bottom of the steam basket, and then place the fish and the broccoli on top of the steam basket. Place the steam basket over the simmering pot of water until the fish is cooked. Drizzle sauce over the fish to finish the dish.
POT ROAST WITH ASIAN BLACK BEAN SAUCE
I love stir-fry with black bean sauce. This recipe takes the delicious flavor of black bean sauce and joins it with fork-tender pot roast. -Judy Lawson, Chelsea, Michigan
Provided by Taste of Home
Categories Dinner
Time 5h55m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast 3-4 minutes on each side. Transfer to a 6-qt. slow cooker. Add onion. Whisk together black bean sauce and broth; pour over roast. Cook, covered, on low 5-6 hours., Add mushrooms and snow peas; continue cooking on low until meat is tender, about 30 minutes. , Remove roast and vegetables to a serving platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve roast with hot cooked rice and sauce. Sprinkle with green onions.
Nutrition Facts : Calories 281 calories, Fat 14g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 602mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
ASIAN BLACK BEAN SAUCE
Steps:
- 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.
PRESSURE-COOKER POT ROAST WITH ASIAN BLACK BEAN SAUCE
I love stir-fry with black bean sauce. This recipe takes that same delicious flavor and combines it with fork-tender pot roast. -Judy Lawson, Chelsea, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Halve roast; sprinkle with salt and pepper. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1-1/2 teaspoons oil. When oil is hot, brown 1 roast half on all sides. Remove; repeat with remaining beef and 1-1/2 teaspoons oil., Add broth to pressure cooker. Cook 2 minutes, stirring to loosen browned bits from pan. Press cancel. Return all to pressure cooker; add onion., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 60 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Press cancel. , Remove roast; keep warm. Add mushrooms, snow peas and black bean sauce to pressure cooker. Select saute setting and adjust for low heat. Cook and stir until vegetables are tender; 6-8 minutes., In a small bowl, mix cornstarch and water until smooth; stir into pressure cooker. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with roast, hot cooked rice and green onions.
Nutrition Facts : Calories 286 calories, Fat 14g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 635mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
POT ROAST WITH ASIAN BLACK BEAN SAUCE
I love stir-fry with black bean sauce. This recipe takes the delicious flavor of black bean sauce and joins it with fork-tender pot roast. -Judy Lawson, Chelsea, Michigan
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast 3-4 minutes on each side. Transfer to a 6-qt. slow cooker. Add onion. Whisk together black bean sauce and broth; pour over roast. Cook, covered, on low 5-6 hours., Add mushrooms and snow peas; continue cooking on low until meat is tender, about 30 minutes., Remove roast and vegetables to a serving platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve roast with hot cooked rice and sauce. Sprinkle with green onions.
PRESSURE COOKER POT ROAST WITH ASIAN BLACK BEAN SAUCE
I love stir-fry with black bean sauce. This recipe takes that same delicious flavor and combines it with fork-tender pot roast. -Judy Lawson, Chelsea, Michigan
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Halve roast; sprinkle with salt and pepper. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1-1/2 teaspoons oil. When oil is hot, brown one roast half on all sides. Remove; repeat with remaining beef and 1-1/2 teaspoons oil., Add broth to pressure cooker. Cook 2 minutes, stirring to loosen browned bits from pan. Press cancel. Return all to pressure cooker; add onion., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 60 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in beef should read at least 160°. Press cancel., Remove roast; keep warm. Add mushrooms, snow peas and black bean sauce to pressure cooker. Select saute setting and adjust for low heat. Cook and stir until vegetables are tender; 6-8 minutes., In a small bowl, mix cornstarch and water until smooth; stir into pressure cooker. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with roast, hot cooked rice and green onions.
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Asian black bean sauce is a fundamental ingredient in various dishes from Asian cuisine. The sauce is prepared using fermented soybeans mixed with various other ingredients such as salt, rice, and seasonings. Black bean sauce adds a rich umami and earthy flavor to the dishes, making them more appealing and satisfying. This sauce is versatile, and it can be used to add flavor to vegetables, meats, and fish. It is a popular condiment, especially in Chinese cooking. There are numerous Asian black bean sauce recipes, and each has its unique flavor and aroma.
The qualities of black bean sauce
The flavor of Asian black bean sauce is complex, due to the fermentation process. The fermentation process creates a unique flavor profile that is salty, savory, and earthy. The sauce contains natural umami flavors that add depth to dishes. Due to the seasoning of the sauce, it adds a rich and dark color to dishes, making them more visually appealing.
Ingredients used to make Asian black bean sauce
Asian black bean sauce has several ingredients. They include:
Fermented black beans:
This is the primary ingredient in the sauce. They are black beans soaked in salt water and fermented. Fermented black beans add a salty and savory taste to the sauce.
Ginger and garlic:
These two ingredients are added to add flavor and the aroma to the sauce.
Soy Sauce:
Soy sauce is added to the sauce to add umami flavor to the sauce.
Sugar:
Sugar is added to balance out the saltiness of the fermented black beans.
Vinegar:
Vinegar is added to balance out the sweetness of the sugar in the sauce.
Types of dishes that use Asian black bean sauce
The sauce has a wide range of uses in Asian cuisine. Some of the dishes that use the sauce include:
Black bean chicken
Black bean chicken is a Chinese dish that uses black bean sauce as a marinade for the chicken. The chicken is marinated in the sauce overnight to absorb the flavor. The chicken is then stir-fried with vegetables such as broccoli, peppers, and onions.
Chinese black bean sauce noodles
Chinese black bean sauce noodles are made using stir-fried wheat noodles topped with a black bean sauce. The sauce adds a rich flavor to the noodles, making them more appetizing.
Stir-fried vegetables with black bean sauce
Stir-fried vegetables with black bean sauce is a healthy vegetable dish. Vegetables such as green beans, broccoli, and carrots are stir-fried with black bean sauce. The sauce adds a savory flavor to the vegetables.
Conclusion
Asian black bean sauce adds an earthy and savory flavor to dishes. It has a unique flavor profile, thanks to the fermentation process. The sauce is versatile and can be used to flavor a wide range of dishes. The sauce has several ingredients, including fermented black beans, ginger, garlic, soy sauce, sugar, and vinegar. The sauce is an excellent addition to Chinese cuisine and other Asian cuisines. It is easy to use and adds a rich and dark color to dishes. The sauce is a necessary ingredient in many Asian dishes, and it is an essential ingredient in any kitchen that strives to perfect Asian cuisine.
The Base Ingredients
To make the perfect black bean sauce, you need to have the right ingredients. The following are the base ingredients that are needed for making Asian black bean sauce recipes:Fermented Black Soybeans
Fermented black soybeans are the main ingredient in black bean sauce. They are what gives the sauce its distinct umami flavor. These beans are soaked in brine before being dried and fermented for up to six months. You can find fermented black soybeans in most Asian supermarkets, and they come in both whole and mashed forms. Mashed fermented black beans are easier to use in sauce-making since they are already broken down. However, if you prefer using whole fermented soybeans, you need to mash them first before adding them to the sauce.Oil
Oil is an essential ingredient in black bean sauce since it helps to carry the flavor of the other ingredients. Most times, vegetable oil is used when making black bean sauce. However, you can experiment with other types of oil, such as sesame oil, to add a more robust flavor to your sauce.Aromatics
Aromatics such as garlic, ginger, and scallions add extra depth to the flavor profile of black bean sauce. They also help to balance out the saltiness of the sauce.Liquid
Liquid is required to thin out the black bean paste and create a sauce. Most recipes call for chicken stock or water, but you can use vegetable stock or even beer to create extra depth of flavor.Thickener
To create a thick, glossy sauce, a thickener such as cornstarch or potato starch is added. It needs to be mixed with liquid before being added to the sauce since adding it directly can cause clumping.Tips for Making the Perfect Black Bean Sauce
Now that we've covered the essential ingredients, let's dive into some tips that will help you create the perfect black bean sauce:Adjust the Saltiness
Fermented black soybeans are naturally salty, so you need to be mindful of how much salt you add to the sauce. When buying black bean paste, always go for the low-salt option if available. If the sauce ends up too salty, you can balance it out by adding a little sugar or honey.The Importance of Proper Cooking Techniques
Making Asian black bean sauce is all about the cooking techniques. The following are some important points to keep in mind when cooking with black bean sauce:- Don't add the black bean paste too early: Black bean paste can burn quickly, leading to a bitter taste. To prevent this, add it towards the end of the cooking process.
- Use high heat: It's essential to use high heat when stir-frying with black bean sauce since it helps to caramelize the ingredients, bringing out their sweetness.
- Stir-fry quickly: Black bean sauce has a tendency to dry out, so you need to stir-fry quickly to prevent it from burning.
The Importance of Texture
Texture is crucial when making black bean sauce recipes. To create a smooth and glossy texture, the following tips should be considered:- Use a blender: When making your sauce from scratch, use a blender to create a smooth consistency. If you don't have a blender, you can use a mortar and pestle to mash the fermented black beans.
- Use the right thickener: Experiment with different types of thickeners to achieve the desired consistency. Cornstarch and potato starch are the most commonly used thickeners, but you can also use arrowroot or tapioca starch.
- Add water gradually: When thinning out your sauce, add water or stock gradually to prevent it from becoming too thin.
Pairing Black Bean Sauce with Other Flavors
Black bean sauce is a versatile ingredient that pairs well with a wide range of flavors. Some great pairings include:- Ginger: Ginger adds a zingy flavor that balances the saltiness of black bean sauce.
- Garlic: Garlic helps to bulk up the flavor profile of black bean sauce, making it more complex and robust.
- Chili peppers: If you like your food spicy, adding chili peppers to black bean sauce creates a delicious balance of heat and umami.
- Vinegar: Adding vinegar to black bean sauce creates a tangy, sharp flavor that cuts through the saltiness.