I think the black beans should be mashed up a bit before you proceed.


  • 2 tablespoons peanut oil
  • 2 tablespoon fermented black beans, rinsed and drained
  • 1/2 cup chicken broth
  • 1 tablespoon soy sauce
  • 2 tablespoons rice wine
  • 1 teaspoon sugar
  • 1 1/2 teaspoons cornstarch


Heat a wok or heavy skillet over medium high heat. Add the oil, the black beans and garlic. Sitr-fry about 12 seconds. Add the rest of the ingredients and stir-fry about 1 minute or until sauce thickens.

Makes about 3/4 cup sauce.

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Submitted 6/13/05.
Source: MasterCook II
Submitted By: Joy Bowers
Asian Black Bean Sauce