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A jar of homemade gluten free Chinese Black Bean Sauce beside the original container of preserved beans.

Chinese Black Bean Sauce

This is my gluten free Chinese Black Bean Sauce recipe for Asian cooking. I keep it in the fridge and couldn’t live without it!
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Course: Homemade Sauces
Cuisine: Chinese
Keyword: Chinese black bean sauce
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Author: Cinde Little

Ingredients

  • 2 tablespoon vegetable or peanut oil
  • 2 tablespoon Chinese black beans, rinsed and drained
  • 1 tablespoon garlic, minced
  • ½ cup gluten free chicken stock
  • 1 tablespoon gluten free soy sauce
  • 2 tablespoon Sherry
  • 1 teaspoon sugar
  • 1½ teaspoon cornstarch

Instructions

  • Rinse black beans, drain and finely chop. Set aside with garlic.
  • In a liquid measuring cup measure chicken stock, soy sauce, Sherry, sugar and cornstarch. Whisk until combined. Set aside.
  • Heat oil in medium saucepan oven medium-high heat,
  • Add black beans and garlic. Stir for about 30 seconds.
  • Pour liquid into saucepan. Cook stirring continuously until sauce thickens, 2-4 minutes.
  • When cool pour into clean jar and label it. Keeps in refrigerator for several months. Makes about ¾ cup of sauce.

Notes

Chunky or Smooth: I like the texture of the sauce after it's cooked. If you prefer a smoother sauce puree it with a hand blender.
Storing: This sauce will last a month if you always use a clean utensil in the jar. If mold grows on your sauce then you know someone snuck in that jar with a utensil that had touched something else.