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Chinese Yellow Bean Sauce, or Hugan Jiang, a part of any complete Chinese pantry, is a ubiquitous puree made from soybeans that are left over from making soy sauce. The fermented bean by-products of soy sauce are mixed with flour, salt, and sugar, water or soy sauce to make a basic paste that is sold in jars.he basics are the same, and the taste really depends on what is added to the beans. Koon Chun Ground Yellow Bean Sauce. Although Chinese grocery stores sell bean sauce in cans, you will usually find them in jars. Once opened, the leftover bean sauce can be stored in the refrigerator for up to six months.
All About Wax Beans. Closely related to green beans, wax beans differ in their color, which can be vibrant yellow or dark purple and, as their name suggests, in that their texture is slightly waxier.Like green beans, wax beans are enjoyed whole with pod and seeds, and they taste mild and fresh with sweet, grassy overtones.ax beans make a colorful side dish steamed or sauteed sautÃ©ed with butter or olive. Oil they are ideal in vegetable, salads pairing well with, potatoes, beets, corn and. Peas they can be added, to or substituted, for green beans in. Recipes. Selecting purchasing wax beans is much like purchasing green. beans