Question 1

I have a box of these with best before date of 06. 93!  They seem fine. Should I use or chuck tham?

Accepted Answer

I am still using my best before 2013 ones and I will still use them as long as they last so answer is I would use them!

Question 2

I want the true taste of black bean sauce from my local very good chinese takeaway? How do i use these?do i have to soak them ect??

Accepted Answer

Hi, you can definitely achieve an authentic and delicious black bean sauce with these. For enough sauce to serve 3-4, I soak 3 Tablespoons full for a while (30mins is sufficient but can leave longer) in a bowl of water, then drain and rinse - this is mainly to reduce their natural saltiness as they are already fairly soft.Stir fry x4 chopped spring onions, 1-2 finely chopped/sliced garlic cloves, and 1 inch of finely chopped/grated fresh ginger in a little veg oil for a few minutes. Add into the pan x2 tbl spoons soy sauce, x2 tbl spoons dry sherry- I use Crofts pale cream dry sherry (or dry white wine will work if you don't have dry sherry), x1 teaspoon of sugar and 1/2 pint of water. Simmer this for 10 minutes, it thickens slightly but not completely.Before making the sauce and while the beans are soaking, I use the wok to stir fry and slightly brown x4 sliced chicken breasts or beef/tofu/veg/whatever you fancy, that have been dusted with a coating of cornflour prior to cooking. Fry in a little veg oil until almost cooked through but not completely, then remove from the pan and  put to one side. Cook the sauce described above in the same pan, return the meat to the pan when the sauce has simmered for its 10mins and continue to simmer the whole dish until cooked through. The cornflour coating makes the meat incredibly tender and also thickens the sauce to a perfect consistency. You can add a little extra to the sauce if needed.I have variated this recipe by adding red pepper strips/broccoli etc at times, some finely chopped fresh chilli added towards the end of cooking is also very nice.Complete the dish with a dash of toasted sesame oil stirred through just before serving. White rice and steamed green veg complement this rich and tasty black bean dish perfectly.This is one of my favourite home cooked dishes and I was so pleased to find these beans for sale on Amazon after searching everywhere when my local supplier closed down. I hope you enjoy! Happy cooking,Annabelle.

Question 3

Are these soy or turtle beans?

Accepted Answer

These are fermented black beans, used to make Chinese black bean sauce. 
See my answer to previous questions for a lovely recipe.

Question 4

can this be used to make tamari?

Accepted Answer

Sorry, I don’t know. I use it for black bean sauce.

ASIN	B00013WX7O
ASIN	B00013WX7O
Allergen Information	Contains: Soy
Best Sellers Rank	12,259 in Grocery ( See Top 100 in Grocery ) 36 in Beans & Pulses
Brand Name	Yang Jiang
Coin Variety 1	Black Beans
Colour	black
Container Type	Can/Jar
Country of Origin	China
Country of origin	China
Cuisine	Chinese cuisine
Customer Reviews	4.7 4.7 out of 5 stars (88)
Customer reviews	4.7 4.7 out of 5 stars (88)
Diet Type	Vegetarian
Flavour	Black Beans
Is discontinued by manufacturer	No
Item Form	Whole
Item Package Weight	0.49 Kilograms
Manufacturer	East Asia
Manufacturer	East Asia
Manufacturer Contact Information	Unit 5 Union Street,Swinton,Manchester, M27 4HL
Manufacturer reference	QSL-RQ1-Y3Q
Number of Items	1
Package Dimensions	12.5 x 9.7 x 9.4 cm; 490 g
Part Number	QSL-RQ1-Y3Q
Protein	27.2 g
Set Name	Yang Jiang Preserved Black Beans with Ginger
Size	500 g (Pack of 1)
Specialty	Suitable for Vegetarians
Unit Count	500.0 gram

Yang Jiang Preserved Black Beans with Ginger 500g

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