Unlike many of the soybean pastes and sauces we’ve talked about in this glossary, which are fermented bean pastes made from yellow soybeans, black bean garlic sauce is actually made from an already fermented product––fermented black beans.
In this quick article, we’ll tell you everything you need to know about this ingredient and how it’s used in Chinese cooking.
What Is Black Bean Garlic Sauce?
Black bean garlic sauce (suàn róng dòuchǐ jiàng, 蒜蓉豆豉酱) is made from grinding salted/fermented black soybeans with garlic and other seasonings. Rather than using whole fermented black beans and hand-chopped garlic to make a dish, this sauce comes ready to use.
How Is It Used?
Black bean garlic sauce can be used in stir-fries, steamed dishes, and especially seafood dishes. Typically, when cooking with black beans, we like to use whole fermented black beans. That said, this pre-made black bean garlic sauce is a convenient jarred option that adds additional flavor to a dish.
In the case of the dim sum specialty, steamed spare ribs with black bean sauce, we prefer to keep the dish clean-looking and keep the pork and fermented black bean flavors separate, so we use whole fermented black beans. But for dishes like Periwinkle snails in black bean sauce or Stir fried clams in black bean sauce, this black bean garlic sauce is perfect!
While this black bean sauce is easy to use, be aware that whatever sauce or stir-fry you make with it will be dark, because the beans are finely ground.
Buying & Storing
Black bean garlic sauce can be purchased in Chinese grocery stores or online. Refrigerate after opening, and make sure to only use a clean utensil when spooning some out. It also helps to stir before using it.
Use by the date indicated on the package. To give you an idea of its shelf life, the jar we bought in September 2019 has a best-by date of April 2022.
Substitutions for Black Bean Sauce
If you can’t find black bean garlic sauce (or would rather not add another jar of something to your fridge door), you can always use a mixture of fermented black beans and fresh garlic.
Our Favorite Recipes That Use This Ingredient
If you have further questions about black bean garlic sauce, let us know in the comments––we try to answer every single one.
Thanks for this post. Do I mix in the black bean garlic sauce as I sauté or do I sauté first and mix in the black bean and garlic sauce after?
Time to add https://thewoksoflife.com/beef-black-bean-sauce/ to the list of recipes that use this sauce!
Thank you so much for that reminder, Cody! I’ll do that right now!
Hello,
Can you put up a recipe for how to make home made black bean sauce? I heard it’s not that hard and much tastier than the jarred.
Hi LY, we’ll have to put it on the list, but I would definitely start with a mortar and pestle, whole fermented black beans, fresh chopped garlic, peanut oil, and roughly smash them together.
Hi. Love your recipes! Your site is also very informative, even for beginner like me. Keep up the good work.
Thank you so much, Michelle!
I want to make paste with only black been sauce no vegetables. How do i dilude the sauce?
Hi Linda, us the stock of your choice. Pork and chicken stock is generally the best for any stir fry dish.
I would like to know how to use the black bean garlic paste in a stir fry type dish. I bought a jar and I’ve used it once in a stir fry, but I think i put too much in. I think i put in a couple spoonfuls if i remember correctly. It was tasty but it was also very salty. So I’m wondering if I should mix it with a bit of chicken stock or something before adding to the stirfry, of course using less this time. I understand I’m not giving you any quantities so it’s probably hard to for you to tell exactly. But I was just wondering if you had any insight on how I can use this new-found favorite ingredient! Thank you so much for any suggestions or advice you may have.
Hi Kevin, you hit the nail on the head. Use this sauce sparingly and adjust the amount of salt you normally would add to the dish. You can add the sauce to the chicken stock, but I like to add it into the oil at the beginning of the stir-fry (after the meats are seared and set aside) when you add ginger, dried peppers or any other aromatics to infuse the oil. Just be careful not to burn it or your dish will taste bitter.
Ohhhhhh! That helps, why didn’t I think of that!! Thanks so much for your speedy reply, I’m going to try it tonight!
I want to make chicken black bean sauce dish but all recipes worth making ask for fermented black beans. How do I substitute the fermented black beans in dishes for the black bean garlic sauce?
Hi April, we like to use the individual black beans because it gives greater control of the flavors of the black bean and salt/garlic. Using the black beans gives the dish a more subtle black bean taste (until you get a whole black bean). The sauce distributes throughout the whole dish, so it is easier to overpower the dish when using the black bean sauce and risk losing flavors of the other individual ingredients. I don’t have a specific amount in mind to replace the individual black beans, but what I will say is that the sauce is saltier, so you definitely should use less. Start with half and go up from there ;-).
Hey Kaitlin: Could you create a black bean sauce recipe? Or, how should I substitute whole black beans and garlic for say, 3 tablespoons of black bean sauce asked for in a recipe?
Thanks so much to all of you, for all the effort you put into this blog.
Hi J, a simple formula to use would be 1 part minced garlic and 5 parts fermented black beans, which means you would use 2 1/2 tablespoons of fermented black beans and 1/2 tablespoon of minced garlic to replace 3 tablespoons of black bean and garlic sauce.
I already have a jar of chinese black beans . Can I use that and augment with extra garlic rather n buying a new jar of black bean garlic sauce? What’s the difference?
Hi Lenny, I prefer to use the whole fermented black beans, since they are quite versatile and can be used for any type of dish. Black bean sauce is just that – saucy. It gives a dish a darker color, and it’s also very salty. Definitely take care when using the black bean sauce, because it is even saltier than the whole fermented black beans.