BLACK BEAN SAUCE

Mandarin: CHIZI JIANG; Cantonese: SI JIR JIONG

A mixture of pureed salted black beans with soy sauce, sugar and spice, this popular sauce is especially manufactured for the convenience of Western cooks, since people in China and South-east Asia generally use only whole fermented beans, and make their own sauce by crushing the beans in the wok while cooking.

Aroma and flavor
Fermented black beans have a powerful "fragrance" and a strong flavor that does not always appeal to the untutored Western palate, but once introduced to its rather earthy taste, many people grow to like it immensely.

Culinary uses
Black bean sauce should not be used cold straight from the jar or bottle, but should always be heated first. It is usually blended with other strongly flavored seasoning such as spring onions, garlic, ginger and chilies before being added to stews, stir-fries, and braised or steamed dishes. Ready-made black bean sauce seasoned either with garlic or chilies are available too. These should also be heated before being used, to bring out the aroma and flavor.

Storage
Once opened, the jar should be stored in the fridge. Black bean sauce keeps extremely well.