How to make black bean sauce yourself at home.

Here’s my recipe for black bean sauce {insert favorite ingredients}.

Mix in a small jar… 3/4 cup or so:

2 to 3 Tbsp. Black Bean paste (it’s just fermented black beans and garlic with a little soy)

1 to 2 tsp. Cornstarch

1 to 2 cloves chopped garlic

a slice of finely chopped ginger.

2 Tbsp. Soy sauce

2 Tbsp. Mushroom sauce.

2 Tbsp rice wine. (A decent white wine works too)

a few drops to 1/4 tsp. Toasted Sesame oil

fill with water put lid on and shake it like the bad habit this is about to become.
Set that aside.

Thinly slice whatever meat you like and marinade it in a little rice wine and soy with a little of your well shaken black bean sauce mix

Slice in bias a couple of carrots

Quarter a dozen mushrooms (whatever kind you like)

whatever other veggies you like

Very Coarsely chop a onion

In a large frypan or med. Wok…

Heat on high 3 Tbsp oil
Toss in the meat and stir fry until 3/4 done add mushrooms, onions and carrots.

continue to fry until carrots are done, storing constantly.

still stirring, shake sauce mix and dump over fried food.

let that come to a boil and add water to thin sauce as needed. Check seasoning and add soy if it needs more salt.

serve over hot rice.

variations:
add 3 Tbsp medium curry powder and halve the black bean paste

Add a fat pinch of Chinese Five spice and 4 Tbsp. sweet chili sauce instead of the black bean paste.

use 4 Tbsp Oyster sauce instead of black bean paste.

Marinating the thinly sliced meat over night in the fridge with a couple of slices chopped ginger, 2 Tbsp sweet wine, a Tbsp Soy sauce, a little chopped garlic and a tsp of cornstarch will make it very tender… almost silky in texture.

You can do any of these with a mix of veggies and a little meat, no meat, or just in veggie (green beans).

Also note… the sauces in China tend to be much thinner than Americans like.