Yellow bean sauce

A thick saltish-sweet Chinese sauce of fermented yellow soybeans, for wok stir-fries, noodles with chicken and braised pork.

Yellow bean sauce is a thick saltish-sweet Chinese sauce of fermented yellow soybeans, salt, sugar and flour, golden-brown, with a mild umami taste, less salty and sharp than black bean. It is fried in oil as a base for wok stir-fries, noodles with chicken (zhajiangmian style), braised pork, with aubergine and into marinades and glazes.

Recipes with this ingredient

Lamb in bean saucePan-Asian cuisine | Main courses

Lamb in bean sauce is a vibrant dish of Pan-Asian cuisine that combines the rich spicy notes of soy sauce, the sweetness of sake, and the heat of chili peppers. Its roots trace back to the traditions of Eastern culinary schools where meat is marinated to unlock maximum flavor depth. Thinly sliced lamb absorbs the aromatic marinade and is then stir-fried with bean sauce and ginger, creating a complex, layered taste. Onions and bell peppers add fresh, sweet accents that balance the dish's spiciness. A side of rice or egg noodles with napa cabbage further enhances the recipe's gastronomic sophistication. This dish is perfect for a festive dinner or for those looking to explore the rich world of Pan-Asian gastronomy.