Green Pepper in Black Bean Sauce is a popular menu item at Chinese restaurants everywhere. Find out how you can make this delicious dish at home. Best of all, it's vegan!
What is Black Bean Sauce?
Black Bean Sauce is a stir fry sauce that now appears on Chinese restaurant menus around the world. The key ingredient is fermented black beans. Did you know, however, that in China there is no single black bean sauce recipe that reigns supreme? Chefs all over China have their own variations!
The recipe I'm sharing today is my version of the Westernised Green Pepper in Black Bean Sauce recipe that is served by Chinese takeaways across the UK. It might not be authentic but it is delicious.
The sauce gets its flavour not just from fermented black beans but also soy sauce, ginger and garlic. Shiitake mushrooms give it a really earthy flavour and add a slightly meaty texture. Stir fried green peppers bring a more fresh flavour to this rich sauce and some added crunch too.
Where can I buy fermented black beans from?
The two best places to buy fermented black beans are your local Asian supermarket or (surprise, surprise) the internet.
I like to support online supermarkets like Sous Chef but Amazon also sells a wide range of Asian ingredients including the exact same fermented black beans I buy in China Town.
Some bigger supermarkets in the UK are expanding their international aisles so you may even be able to find them in your usual store.
Are there any fermented black bean substitutes?
In short, no. Don't be fooled into thinking that you can use tinned black beans or dried black beans in this recipe. They are an entirely different bean altogether and will not taste the same or have the same texture. Fermented black beans are a core ingredient for this sauce so they really shouldn't be substituted.
What can I use black bean sauce for?
In this recipe I've used my black bean sauce for a simple green pepper and shiitake mushroom stir fry. But, you could add it to any vegetables or protein you like.
The recipe
Green Pepper In Black Bean Sauce
Ingredients
- 3 tablespoon fermented black beans
- 2 tablespoon vegetable oil
- 3 cloves garlic minced
- 1.5 inch root ginger minced
- 2 spring onions finely sliced
- 100 ml vegetable stock
- 2 tablespoon Chinese rice wine vinegar
- 1 tablespoon dark soy sauce
- 1 teaspoon caster sugar
- 1.5 teaspoon cornflour
- 6 shiitake mushrooms sliced
- 1 green pepper roughly chopped
Instructions
- Soak the fermented black beans in hot water for 30 minutes.
- Drain the soaked fermented black beans then roughly chop them and crush them slightly with the flat blade of your knife.
- Heat the oil in a wok or frying pan and add the garlic, ginger and spring onions. Cook on a high heat for 2-3 minutes until they are aromatic.
- Add the crushed fermented black beans, vegetable stock, Chinese rice wine vinegar, dark soy sauce and sugar to the pan.
- Stir so they are all combined then bring to the boil.
- Turn the heat down and let the sauce simmer for 10 - 12 minutes.
- Mix the conflour with a tablespoon of the liquid, stir until smooth then add back into the pan.
- Once the cornstarch slurry has mixed in completely, pour the sauce into a bowl and place the pan back on the heat.
- Add the sliced shiitake mushrooms and chopped green pepper to the pan and stir fry on a high heat for 5-8 minutes until the mushrooms are cooked and the green pepper is just softened.
- Pour the sauce back into the pan and cook for a further 2 minutes until the sauce is thick and the dish is hot.
Notes
Fresh shitake mushrooms versus dried shitake mushrooms
If you can't get fresh shitake mushrooms then dried also work well, just re-hydrate them first. Pro-tip: you can use the liquid you used to re-hydrate the shitake mushrooms in place of the vegetable stock.Nutrition
More Chinese dishes
If you love this recipe then why not try one of these other tasty dishes inspired by the flavours of China but made from entirely plant based ingredients.
The Global Recipe Archive
My blog is full of recipes inspired by my travels around the world. Check out the full archive here.
Are there any other popular Chinese dishes you'd like me to make vegan?
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