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5 from 1 vote

Là Jiāo Jiàng

Homemade spicy black bean sauce and chili garlic sauce
Cook Time30 mins
Total Time30 mins
Course: Sauces and Dressings
Cuisine: Chinese
Servings: 48 teaspoons
Calories: 19kcal
Author: HWC Magazine


  • 1 tablespoon oil
    ( I used canola oil and you may have to add some additional during the cooking process to prevent sticking)
  • 5 cloves garlic
    peeled and minced
  • ½ onion
    peeled and minced
  • 8 oz chili peppers ( I used an assortment of types such as bird chilis, Chinese Kung Pao)
  • 1 tablespoon rice wine
    (shao xing) or cooking sherry
  • 2 teaspoon rice vinegar
  • ½ teaspoon salt
    or to taste
  • 2 packets splenda or 1 tablespoon of sugar
  • cup fermented black soy beans chopped (wash them well first)- optional


  • Open up the windows and ventilate the kitchen - VERY IMPORTANT!
    Wear Gloves!
  • Remove stems from chili peppers and chop into pieces (leaving the seeds) and place into the food processor with a little oil about a teaspoon just to get it moving. (dont add water as then you have to cook off the moisture later) The goal is a finely chopped pepper. If you do not have a food processor, you can chop by hand. Feel free to mix up the type of chili peppers to get your desired heat. If you want it slightly sweet and tangy then add bell peppers. If you want more heat use more Thai Bird chilies.
  • Heat 2 teaspoons of oil in frying pan and add the onions and garlic and cook until translucent and aromatic, add your chili peppers and cook for about one minute. Reduce heat to a low medium heat.
  • Add rice wine, rice vinegar, sugar or sugar alternative and salt to taste and continue to cook very slowly over low heat and stir gently over the next 20-30 minutes or until your your chillies are a beautiful deep jungle red color. You may have to another teaspoon of oil during the cooking process as the water cooks off to prevent sticking. Just cook it low and slow.
  • If you want to make spicy black bean chili sauce then add your chopped fermented black soy beans along with the other ingredients listed in step 4.
  • The length of time for cooking depends on you stove top, just keep stirring until the color is a deep red and no remaining moisture.
  • Let your Chili garlic sauce and/or your spicy black bean sauce cool. Transfer chili sauces to a sealed tupperware, place in refrigerator and use within 3 weeks. Alternatively if you are into that whole canning thing you could sterilize canning jars, add chili sauces, top with oil and seal for longer shelf life.


It is really important to ventilate the house and wear gloves. We are not kidding! You can thank us later. 


Serving: 1teaspoon | Calories: 19kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 29mg | Potassium: 91mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1252IU | Vitamin C: 2mg | Calcium: 3mg | Iron: 1mg