Tuesday, 12 January 2016

Homemade Black Bean Sauce with Mushrooms & Green Peppers

I'm a big fan of Chinese and this classic dish is one of my favourites. Black Bean sauce is traditionally made with fermented salt persevered black soya beans, but for this recipe I used tinned black beans which worked pretty well. This is my second time making this dish and I'm really happy with how it's turned out. 

Black Bean Sauce Recipe


2 tbsp olive oil
1 tin of organic black beans drained
4 cloves garlic, chopped
1 small onion chopped
1 tsp minced ginger
2 green chillies, chopped
300ml vegetable stock (3tsps bouillon & hot water) 
2 tbsp tarmari
2 tsp yeast extract - I used meridian with no added salt
1 tsp red wine vinegar
1 tsp organic coconut palm sugar
2 tsp tapioca powder

  1. In a pan, heat oil and add beans, onions, chillies, garlic & ginger. Cook gently for a minute.
  2. Mix together the remaining ingredients in a jug, then add to the pan. Bring to a boil, stirring all the of time.
  3. Once thickened, the sauce is ready to use.

You can add cooked chicken, or prawns whatever takes your fancy I used mushrooms and green peppers.

Mushroom with Green Pepper & Black Bean sauce.

Serves 4

250g mushrooms, chopped
1 green pepper, chopped 

Add to sauce and cook for 10mins, stirring frequently. Serve with rice or noodles.


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