Black bean sauce is made from fermented black soybeans, salted and savoury, with garlic and a little sugar. It is the base of many Cantonese stir fries, and a jar lasts a long time in the fridge.
Where to find it
It sits in the Chinese section of the world food aisle, near oyster sauce, hoisin and other cooking sauces. Asian grocers usually stock more brands and bigger jars.
Plain or garlic
Plain black bean sauce is chunkier, with whole beans, and it is best when you want to add your own garlic and ginger. Black bean garlic sauce is smoother and already has garlic in it, which makes a quick weeknight stir fry easier.
What to check on the jar
Check whether garlic is already added. Look at the sugar level, since brands vary in sweetness. Decide if you want whole beans or a smoother paste, depending on the texture you like in the dish.
How to use it
Fry a spoonful with garlic and ginger at the start of cooking, then add beef, chicken or peppers. Loosen the sauce with a splash of water or stock so it coats the food rather than sticking to the pan.
Storage
Once opened, keep the jar in the fridge and use a clean spoon each time. Check the label for the best before date.
For a dish that uses it, try our beef in black bean sauce recipe. For another savoury Chinese sauce, see our oyster sauce guide, and for a sweet glaze, read our hoisin sauce guide.