Comments on: Black Bean Sauce (豆豉酱)

By: Wei Guo

Wei Guo — Wed, 10 Jun 2026 12:36:03 +0000

In reply to Raoul Serrano. I’m glad you found an approach that works well for you.

By: Raoul Serrano

Raoul Serrano — Sun, 07 Jun 2026 21:36:16 +0000

Thanks for sharing this. I noticed I didn’t get any real control on the salt unless I chopped the beans and soaked them a few more times. So much better than those mega salty lee Kum kee jars that will kill your kidneys or ruin your dish. Thanks again Wei.

By: Wei Guo

Wei Guo — Mon, 09 Mar 2026 17:34:04 +0000

In reply to Donn W Williamson. Thank you so much for your kind words. I truly appreciate your support.

By: Donn W Williamson

Donn W Williamson — Sat, 03 Jan 2026 19:01:54 +0000

I’ve made your chili oil several times. I love it.
A bottle is on my counter all the time.
I use it for just about everything.
I have made several of your dishes many times.
I am very happy with all of them.
Keep up the good work.

By: Wei Guo

Wei Guo — Wed, 09 Jul 2025 05:34:11 +0000

In reply to Matt Parry. That's wonderful to hear, Matt! I’m so glad you found the recipe clear and well-balanced. Great tip on portioning and adjusting oil, which is very helpful to other readers.

By: Matt Parry

Matt Parry — Tue, 08 Jul 2025 20:23:23 +0000

After reading and comparing many other black bean sauce recipes, this is by far the best. It is very easy to follow and I found that the ingredient proportions are just right to bring out the essence of this sauce. Having a reserve of this in the refrigerator makes it so easy to prepare a quick and very delicious meal. I serve it with fried tofu for me and with stir fried chicken for friends and family. I normally budget 1 – 1.50 Tbsp of sauce per person served. It is not a heavy sauce – use it sparingly and let the flavors shine. Since it is oil based I reduce the amount of oil used to stir fry the vegetables.

By: Wei Guo

Wei Guo — Fri, 27 Sep 2024 12:59:10 +0000

In reply to Michelle. Yes, you can do so, Michelle. Happy cooking!

By: Michelle

Michelle — Fri, 27 Sep 2024 05:48:16 +0000

Hi Guys, experimenting! Can this be frozen into smaller portions to use on the fly?
Kind regards
Michelle

By: Wei Guo

Wei Guo — Mon, 23 Sep 2024 08:11:02 +0000

In reply to Wayne. Hi Wayne! You can use 4 tablespoons of black bean sauce for 2 lbs beef. Add a little light soy sauce if adjustment is needed.

By: Wayne

Wayne — Thu, 15 Aug 2024 05:06:53 +0000

Hi there – I just love this recipe and resulting sauce. But I am relatively new to Asian (Chinese) cooking and it is fast becoming my favourite hobby.
Can you advise please about how much sauce you would mix with what volume of protein. For example, for 2lbs beef, how much black bean sauce?
Thank you – much appreciated!
Wayne
Perth, Western Australia