This simple Chinese takeaway style black bean sauce combines savoury & salty black beans, aromatic garlic & sweet oyster sauce. Add your choice of chicken, beef, king prawns or vegetables as desired.
- 20 g black beans
- 100 ml hot water
- 2 garlic cloves finely chopped
- 3 tsp vegetable oil
- 1/4 tsp sugar
- Dash sesame oil
- 1/2 green pepper chopped
- 1/2 red or yellow pepper chopped
- 1/2 onion chopped
- pinch salt
- pinch msg
- pinch white pepper
- 1 tsp dark soy sauce
- 75 ml water
- 1 tsp oyster sauce
- 1 tsp potato flour or cornflour mixed with 1 tbsp water
- 1-2 tbsps Shaoxing rice wine
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In a bowl, cover 20g black beans with 100ml hot water. Mix briefly, stand for 2-3 minutes, rinse & drain. Add the chopped garlic, 1 tsp of vegetable oil, sugar & sesame oil. Roughly mash, mix well & set aside.
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Add the remaining 2 tsps vegetable oil to a hot wok over medium heat. Add the chopped peppers & onion. Stir-fry for 1 minute. Add the prepared black bean mix and stir-fry for a further 1-2 minutes until aromatic.
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Add the salt, msg, white pepper, dark soy sauce & water. Mix well, increase the heat to high and stir-fry for 2-3 minutes.
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Add the oyster sauce. Stir-fry for 1 minute until the sauce begins to thicken slightly. Thicken further with the potato flour / corn flour mix and stir-fry for a further 30 seconds until the sauce reaches the desired consistency. Finish with 1-2 tbsps rice wine.
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