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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.
This bean has about 15% iron in a single serving of 35g (just a little over 1 ounce) as well as only 1g of sugar and about 100 calories. Not bad for a little bean. I have read that this little yellow bean holds it's shape better than other beans.egume Lover-Michigan. I also was unfamiliar with the Mayocoba Bean and experimented the other day. I sauteed some onions, and added (to taste) some Spicy Curry Powder, garlic powder,salt and pepper (I am on a curry kick) with a teaspoon of grapeseed oil and it was wonderful.