Reviewed: Apr. 5, 2012

I've wanted to use black bean sauce for quite some time now, so I decided to give it a try starting with this dish. Holy salt! I did read the reviews and didn't add any salt, and I used chicken broth instead of bullion and it was still WAY TO SALTY! In light, I was able to add about 3/4 cup of water and it ended up being right where it should be. Edible, but scary at first.

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Reviewer:

ameeadora06

Reviewed: Feb. 6, 2012

This really shocks me that so many people rated it so highly. I am completely disappointed. First off, following other commenter's advice, I cut down to add no salt to this, and reduced the 6 tablespoons to 3, and cut on the soy sauce. It was still too salty. I'm suspecting that might have been a typo, and in fact it should be 6 teaspoons, or 2 table spoons (again, with no salt.)

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Reviewer:

Marc

Reviewed: Jul. 23, 2011

Fantastic!!!! I didn't add the salt, used chicken soup base instead of the bouillon, and used green and orange peppers. I used low-sodium soy sauce, instead of regular, to cut the saltiness. My husband doesn't like cilantro, so I cut the amount in half....still tasted great! I served it with brown rice. I will make this again.... so good!

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Reviewer:

STLFAYE

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

Reviewed: Jun. 20, 2011

After reading the reviews. I left out the salt and subbed the bouillon cube for broth. My only other change is that I added shrooms but only because we love them. Very tasty but too salty as written so I am glad I read the reviews and made my changes beforehand.

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9 users found this review helpful

Reviewer:

Soup Loving Nicole

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Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: West Fork, Arkansas, USA

Reviewed: Jul. 25, 2010

Very simple to make & very tasty. I marinated the chicken in the black bean sauce & garlic before stirfrying the chicken in the sesame oil. The black bean sauce is pretty salty...I didn't need to add any additional salt, or the soy sauce. I did add some pre-sauted mushrooms & zucchini, as well as some black bean tofu, which really worked in this dish. Didn't need to do the cornstarch...the sauce was thick enough. Will definitely make again!

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Reviewer:

frenzy

Reviewed: May 15, 2010

I followed the recipe exactly , Black bean sauce is salty and then adding salt and salty chicken bouillon made it inedible. I also found the sauce slimy. Luckily I made fried rice and had spring rolls.

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Reviewer:

carol

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Huntersville, North Carolina, USA

Reviewed: May 11, 2010

I really enjoyed this! I love black bean sauce. I did add water chestnuts. It was great! Hubby liked it too. Will make again for sure!

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Reviewer:

SANDERS70

Reviewed: May 5, 2010

WONDERFUL!

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Reviewer:

micheller35601

Reviewed: Jan. 28, 2010

It makes way too much sauce. I recommend halving the amount of black bean sauce and leaving out the extra salt. I like to add mushrooms and snow peas to mine.

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Reviewer:

tnk479

Reviewed: Jan. 1, 2010

I'm glad that I did not add any salt to this- this is very salty- in the black bean sauce there is a whopping 1120mg of sodium so you can skip the salt and the soya sauce in my opinion. If you don't like salty dishes you won't like this. Also I only used 3 TBSP of the Black Bean sauce and it was just fine- served on a bed of Basmati rice and I used 2 very big chicken breasts and it was good enough. From start to finish it took an hour- its the prep. that took most of the time. Also I only used 1 tbsp of corn starch mixed in with a 1/2 c of hot water- and it concistancy turned out perfect. I'm not sure if I'll make this again- I have alot of black bean sauce left that will most likely sit in the fridge for a long time. :-(

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