That is why some guidance in this regard can sometimes be extremely helpful and other times, absolutely necessary. Read ahead to find out what it is, how its made, what it tastes like, and how you can acquire it. Doubanjiang is a staple primarily in Szechuan cooking and is one of the more classic fermented bean sauces and pastes that are used in Chinese cuisine. The sauce itself has a very bright, crimson color that screams spice and flavor and imparts a beautiful reddish hue to any curries or stews to which it is added. The texture of the paste is quite coarse and chunky which makes it a great condiment and topping sauce for different types of foods. However, despite the heat intensity, the fermented sauce still has a good balance of flavor, teetering between saltiness, umami, and the kick from the peppery spice. You can also add it to fish, soups, and vegetables, or to make chili oil. Try Some of These Recipes with Doubanjiang
Spicy Shrimp Stir Fry Chicken Stir Fry Spicy Ramen Noodles Yakisoba Noodles Dan Dan Noodles Spicy Chicken Fried Rice Nasi Goreng (Indonesian Fried Rice) General Tso Sauce General Tso’s Chicken Hunan Chicken (Spicy Chicken Stir Fry) Homemade Stir Fry Sauce
Here is a recipe using which you can make your own serving of Doubanjiang: If you find yourself really short on time and ingredients, then you can mix together black bean paste with some red chili flakes to get some texture and spice. On the other hand, oyster sauce can also give you similar salty and umami tones. One of the benefits of using such substitutes in place of actual Doubanjiang is that it allows you to control the consistency and the spice level of the sauce.
