Chinese Black Bean Sauce

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  • 1 cup nonfat, reduced sodium chicken broth
  • 2 tablespoons black bean and garlic sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon cornstarch (for sauce, not marinade)
  • 1 1/2 teaspoons granulated sugar
  • 1/2 to 1 teaspoon grated peeled fresh ginger, or to taste
  • 1/2 teaspoon dried crushed red pepper, or to taste
  • 2 green onions (scallions), finely minced


To use as a marinade:

  1. In blender mix together broth, black bean and garlic sauce, oyster sauce, sugar, ginger and red pepper until smooth and well blended. Transfer to a container, stir in green onion.

To use as a sauce:

  1. In blender, mix together until smooth and well blended all ingredients except green onions. Transfer mixture to small saucepan and stir in green onions. Over low-medium heat, bring mixture to a simmer, stirring constantly, about 1 to 2 minutes. Drizzle small amount of sauce in center of plates and top with cooked chicken, fish, or meat. Drizzle a small amount of sauce on top.

Makes about 1 cup.

Some commercially prepared sauces are labeled "black bean and garlic sauce" or "black bean sauce". Either is suitable for this recipe.

Per tablespoon: 5 cal; no fat; 1 g carbo; 51 mg sodium

Posted by Tiffany at Recipe Goldmine 2/6/2002 9:26 am.