This is a killer recipe for homemade black bean sauce; you can avoid all the extra sodium that the store jarred varieties contain, and it’s quite simple to make alongside the meat while it’s cooking.

You can find fermented or preserved black beans at most Asian markets. Note, you have to use fermented or preserved black beans, regular canned black beans do not work in this recipe.

This sauce is awesome with chicken or beef and I’ll bet it would taste great with jumbo prawns as well.

2 Tbsp oil

2 Tbsp fermented black beans, rinsed and drained

1 Tbsp garlic, minced

1/2 cup Epicure’s Beef Bouillon or Chicken Bouillon, prepared

1 Tbsp tamari soy sauce (or low sodium soy sauce)

2 Tbsp rice wine or vinegar

1 tsp rice flour

Heat oil in  a small pot. Add black beans and garlic, saute for a few moments until starting to turn brown. Add the rest of the ingredients and stir about one minute or until sauce thickens. Makes about 3/4 cup of sauce.

Cook your meat meanwhile in Epicure’s Wok. Combine sauce with meat and Asian vegetables and heat until hot. Served with rice or Asian noodles.