Next, add the pork stock (1 to 1 1/2 cups), and bring to a simmer. I suppose I can cut the recipe in half but I wonder if the sauce can be frozen? Thank you. They stay good for quite a long time so I always keep a jar in my fridge . I Kerrie, I’m pretty sure it will work. I like to leave some bigger pieces of the beans, to give the sauce more texture. It has become cold all of a sudden here in Kyoto. One heated, arrange all the yong tow food in one layer and lightly pan-fry the yong tow foo on both sides so the surface is slightly browned. Just made this sauce and it’s amazing!! Looking for more authentic recipes? It will take 20 to 30 minutes. (5) Make the stir fry, or use the stir fry sauce for baking, grilling, or steaming. Ribs with black bean sauce was one of the dishes I recommended to her. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”. Add garlic and ginger (if you’re using these ingredients). This recipe is easy and I prefer this homemade recipe than the ones sold in the market. Thanks so much for your kind words! He grew up in upstate New York, working through high school and college in restaurants with his father, a chef. Stir until you smell the aroma of the black beans, then transfer the yong tow foo into the skillet. Use larger cuts, such as pork chops, for baking, pan searing, or grilling. Thinking up other uses for the next 30 days since hubby doesnt care for it, so its all mine, mine I tell you!! Wow, 8 hours of noodle pulling sounds exhausting! I’m learning to cook Chinese dishes at home and am enjoying your recipes. Simply freeze individual or family-sized portions of pre-cooked ribs. Hi Bill, this is my second time making this wonderful dish! Hope you have an amazing week ahead Robin! I have a recipe here: http://omnivorescookbook.com/homemade-zha-jiang-mian-fried-sauce-noodles/. You can use ground pork, ground pork and shrimp. Pour light soy sauce, cooking wine, sugar and spices (chili pepper flakes and five spice powder). If it’s too thin, add more cornstarch slurry. I added some snow peas and broccolini from my veggie patch. Give the sauce a taste, and re-season if necessary. Yeah, adding more oil definitely helps! After this simple procedure, you only need 2 seconds to peel a clove. Omnivore's Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. I almost ate the sauce with rice too. My instructor lives in a traditional hutong and it’s so wonderful to cook with her! I like to walk through Grant Street, where you can find many outdoor vendors who has much better vegetables. It is also a great appetizer. The sauce has some thickening power from the bean starch, so it’s not always necessary to add cornstarch slurry like other stir fry sauces. My sauce didn’t turn out as black as yours. I can’t wait to make a dish tonight. Hi Maggie! Thank you! Pork Ribs in Black Bean Sauce was on the menu at the first Chinese American restaurant I ever worked at in upstate New York. Hi Helen, usually they are dry packaged, but you can find them in a jar with oil and sometimes garlic and other flavorings. but didn’t see how much chili is used in the recipe. I grew up eating Northern Chinese jajang noodles and I have a recipe for it: http://omnivorescookbook.com/homemade-zha-jiang-mian-fried-sauce-noodles/ Is there an alcohol free and vegetarian alternative to making It so I can enjoy a delicious tofu black bean Sauce? We dont have a local store that carries this. Now….. on to our Hoisin Sauce recipe, YES! For make-ahead meal prep, you can complete the first step of the recipe in advance and freeze portions of the cooked ribs along with the pork stock. Check out the photos and description in our post on Chinese fermented black beans. Excluding the initial effort of pre-cooking the pork ribs, I consider this a quick and easy dish. I followed the recipe fairly closely including the optional ginger. will change the nutritional information in any recipe. It’s my now and forever go to black bean paste, thank you SO much for sharing, you are obviously have brilliant culinary taste and will be looking for more of your recipes! 2. How to ferment the black beans? You should have 1 to 1 ½ cups of liquid. Don't subscribe So good! Stir through the garlic, ginger and chilli and cook for a further min. Hi Kate, I would go to Hong Kong market if I want to grab something real quick. I don’t use cornstarch in this one because the beans thicken the sauce naturally. Mine came out a bit on the salty side to the point that I am not sure how much I can use in each “serving”. For now, I’ve separated the garlic from the black beans and will add it later, but I’m not sure if this is right. For more details on using cornstarch slurry, see our complete article on. Hi Maggie, Heat the oil in a wok over medium heat. The sauce will be ready to use once it’s cooked, but it gets better after storing it for a few days. Pork ribs with black bean sauce is a tasty, savory Chinese comfort food recipe, perfect as a one-plate meal with rice. Since the black bean sauce contains aromatics already, you can skip this step when you’re in a hurry. Xxx. I make a full recipe and have much left over. I am originally from Beijing, and now cook from my New York kitchen. Thank you for publishing this delicious recipe. The recipe says that you can use a food processor if you wish, and says to put the black beans, garlic, and onion in the processor (together, presumably.) Stir to allow the sauce to thicken. Add the ribs and simmer for 40 minutes, turning the ribs occasionally until they are tender. I have a traditional Chinese cook (in Beijing) who gives me lessons and your food is exactly like hers. Delicious! Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. Did I miss something? Hi Sue, you are right and thanks for sharing your comments and cooking experience with us and our readers! Serve the stir-fry in deep bowls with mounds of sticky rice and top with coriander, if you like. Bring to a simmer and then remove from the heat. You can do this step in a food processor as well. The pork released a little more liquid so I used a bit more corn flour since we love sauce. It’s as common as an everyday condiment as ketchup is here. You can also store it in the fridge for a relatively long time. New! This marinade can be used on chicken or pork tenderloin. But I want to know how to ferment the dried beans themselves. Notify me of followup comments via e-mail. You will need 3 to 4 tablespoons sauce. Broccoli (fresh) – Divide to small florets; steam or blanch. Will be cooking it for dinner. Turn to medium low heat. You can also ask your butcher to do this for you. *Tip on peeling garlic faster: Lightly crush it with your chef’s knife by holding it with one hand, and press the flat side with the palm of your other hand. I have a massive jar of fermented black beans in my fridge. Maltose (麦芽糖, mài yá táng), also known as maltose syrup, is a super thick syrup that’s commonly used in traditional…, Papery dried shrimps, xiā pí (虾皮) in Chinese, is a fantastic way to add sea-salty flavor to a wide array…, Preserved mustard greens (碎米芽菜, suì mǐ yá cài), also known as pickled cardamine sprouts, are a common acidic addition that…, The century egg (皮蛋, pí dàn) is also known as millenium egg, pine flower egg or ‘skin egg’. I am confused about this. Yes Bee, we would like to know what brand is the frozen fish paste and where we can buy it please.. Then. I’ll give it a try. One sauce is actually similar to this is Tian Mian Jiang (sweet wheat sauce): https://themalamarket.com/collections/all/products/sichuan-sweet-wheat-paste-tian-mian-jiang?aff=2 It’s mostly made with fermented wheat flour and salt. Cut the tofu puffs in the middle (but not completely broken). Clean and rinse the okras and red chilies. I did it for 40 min on simmer with the lid open. I’d love to see what you come up with. You can use a garlic press to mince garlic faster. Ginger – 1 large piece minced (yields 2 teaspoons to 1 tablespoon), Green onion – 2 to 3 green onions, coarsely chopped, Dried chili pepper – 2 to 4 peppers, torn into 3 to 4 pieces. (Optional) You can use a food processor to mince all the ingredients. Hi Chit, yes it is way cheaper to buy salted black beans. Not asserting, just asking. Hi I have made the sauce but it has become bit bitter. Happy cooking and can’t wait to hear how your sauce turns out . Carrot – Sliced into pieces or strips (by using a julienne peeler); or cut to chunk and roast. Always on my to-eat list whenever I am having dim sum. Fish fillet – Grilled, baked, or steamed with the sauce. I have a question , though. However, if you have time, some extra aromatic ingredients will always make the dish taste better. Welcome to my site about modern Chinese cooking, Asian inspired dishes, and classic recipes cooked in my small New York Kitchen. Add Shaoxing wine, light soy sauce, and sugar. Be the first to review this recipe. I’m afraid it’s not gonna work for this recipe. Cauliflower (frozen) – Microwave for 2 to 4 minutes (for stir fry), or roast (. Unless you use very powerful chili peppers (such as Thai chili peppers), the sauce won’t become spicy. Here is the chili oil recipe: http://omnivorescookbook.com/how-to-make-chili-oil/. Hi Maggie, I look forward to making the Black Bean sauce. Combine first 8 ingredients in nonaluminum bowl;let stand at least 30 minutes to allow flavors to blend. I wish I had added more. You can use the sauce for cooking, as a marinade, a dipping sauce, or you can use it to make noodle salad. Maggie, I just found this recipe and after trying many others it’s THIS one that brings the real deal!!! I used tons of goodies in this one and hopefully it lives up to your daughter’s standard Happy cooking and let me know how the dish turns out! Hi. Both has a fermented taste and should work great with tofu. Sometimes I store mine for 1 to 2 weeks without any problems. I haven’t come across dry fermented black beans. Love that there’s no cornstarch and no stock. The first time boiling the pork on the stove as per the recipe and this time I did 10 minutes with only 1 1/2 cups water needed for the sauce in a pressure cooker because the water won’t evaporate in the pressure cooker like stove top followed by natural pressure release for close to 10 minutes approx. I see it in the photo only. I was hoping to learn how to make my own fermented black beans. By the end of the 40 minutes, the liquid will have reduced quite a bit. Recipe by Leslie in Texas. Required fields are marked *. It was delicious! Hi there, I have been looking for a way to make Korean jajangmyeon but live in an area without Asian stores. I used a thumb of ginger as well throwing in the 6 dried chilis in the oil until blackened then removed. I tried the recipe, with onion, ginger, peppers, and everything, and it came out rather good. Here’s a quick video demonstrating how to chop the ribs. 1. The sauce can actually stay well in the fridge for pretty long time, but I usually give a period of time that’s rather conservative. Hi Zoe, this sauce is freezable.