This Sichuan-style black bean sauce with dried chili peppers is one of those recipes that punches way above its weight. It's salty, spicy, savory, umami-packed, and clings to anything from stir-fried beef to sautéed eggplant or even a simple bowl of noodles. My first time making this was on a chilly fall evening, craving something intense and comforting—it now makes a regular appearance in my kitchen, especially when I want to recreate the fiery depth of authentic Chinese cooking at home. Whether you're exploring black bean recipes or want something to transform easy dinner recipes, this spicy black bean sauce delivers flavor in every spoonful.
Sichuan-Style Black Bean Sauce with Dried Chili Peppers
Prep Time 10 minutes mins
Cook Time 12 minutes mins
Total Time 22 minutes mins
Course Condiment, Recipe Component
Cuisine Chinese
Servings 0.75 cup (enough for 4-6 servings when used in stir-fries or sauces)
Wok or sauté pan A wok gives the best heat distribution and flavor, but a heavy skillet works just as well.
Mortar and pestle or spice grinder For crushing the Sichuan peppercorns.
Small mixing bowls To prep your soy sauces, wine, and cornstarch slurry in advance.
Wooden Spoon or Spatula To stir constantly and avoid burning the aromatics.
- 3 tbsp fermented black beans douchi – rinse and roughly chop
- 2 tbsp vegetable oil – neutral oils like canola or peanut work well
- 8-10 dried red chilies – adjust to taste; Sichuan or Tien Tsin chilies preferred
- 1 tbsp Sichuan peppercorns – lightly toasted and crushed
- 6 garlic cloves – minced
- 1- inch piece of ginger – minced
- 1 small shallot – finely chopped
- 2 tbsp Chinese cooking wine Shaoxing wine
- 1 tbsp light soy sauce
- 2 tsp dark soy sauce – for color and depth
- 1 tsp sugar
- 1/4 cup water or chicken broth
- 1 tsp cornstarch mixed with 2 tsp water – for thickening
- 1 tsp sesame oil
Optional (but delicious):
- 1 tbsp chili oil for extra heat
- 1 tbsp finely chopped scallions for garnish
Prep the Flavor Base
Start by rinsing the fermented black beans under cold water to remove excess salt. Roughly chop and set aside. Mince the garlic, ginger, and shallot. Break the dried chilies in half and shake out most of the seeds (or leave them for more heat).
Toast the Spices
Heat your wok over medium heat. Add the Sichuan peppercorns (no oil yet) and toast for about 30 seconds, just until fragrant. Remove, crush lightly with a mortar and pestle, and set aside.
Fry the Chilies
Add the oil to the pan, then toss in the dried chilies. Stir constantly for 20–30 seconds until they darken slightly but don’t burn—this flavors the oil with that iconic chili heat.
Sauté Aromatics
Add the minced garlic, ginger, and shallot. Cook for 1–2 minutes until soft and fragrant.
Add the Black Beans
Stir in the chopped fermented black beans and crushed Sichuan peppercorns. Let them sizzle for another minute, releasing their rich umami flavor.
Deglaze and Simmer
Pour in the Chinese cooking wine, then add the light soy sauce, dark soy sauce, sugar, and water or broth. Stir everything together and bring to a gentle simmer.
Thicken the Sauce
Once the sauce is bubbling, add the cornstarch slurry and stir until the sauce thickens to a silky consistency. Finish with a drizzle of sesame oil and optional chili oil.
Cool and Store
Let the sauce cool before transferring to a jar. It will keep in the fridge for up to two weeks and even longer if sealed tightly.
Pairings
This bold, spicy black bean sauce is endlessly versatile—great for dipping, tossing, or layering onto meats and veggies.
- For Stir-Fry: Use it to coat slices of flank steak, bell peppers, and onions for a fiery version of beef in black bean sauce.
- With Noodles: Toss with cooked rice noodles or egg noodles for a spicy, umami noodle bowl. Top with scallions and a fried egg.
- As a Dipping Sauce: It belongs in your collection of Asian dipping sauce recipes—perfect with dumplings, scallion pancakes, or spring rolls.
- Vegetable Side Dish: Stir into blanched green beans or roasted eggplant for an elevated black bean side dish.
- Fall & Festive Ideas: Add this to your collection of mabon recipes by spooning it over roasted root vegetables. It even finds a place on a turkey charcuterie board as a spicy, unexpected accompaniment to smoked turkey or cheddar cubes.
This sauce also makes a great mix-in for pasta recipes with ground meat, especially in fusion dishes like black bean garlic spaghetti with ground pork.
FAQs
1. Can I use canned black beans instead of fermented black beans?
No. While canned black beans are great for black bean dinner recipes, this sauce depends on the salty, funky intensity of fermented black beans (douchi), which are a completely different product. Look for them at Asian markets or online.
2. Can I substitute another meat for beef?
Absolutely. This sauce pairs wonderfully with chicken thighs, pork belly, tofu, or even shrimp. If you're into homemade beef dishes, flank steak, sirloin, or even thinly sliced hamburger meat recipes work well in stir-fries.
3. Is this sauce spicy?
Yes, but you control the heat. Reduce the number of dried chilies or remove the seeds for a milder kick. If you like it extra hot, try finishing with chili crisp or doubling the dried chilies.
4. What kind of soy sauces should I use?
Light soy sauce gives salt and depth; dark soy sauce adds color and sweetness. Use both if you can, but if you only have light, add a dash of molasses or brown sugar to mimic dark soy’s sweetness.
5. Can I freeze this sauce?
Yes! Portion it into small containers or ice cube trays. It freezes beautifully for up to 3 months—perfect for quick weeknight easy dinner recipes.
