OK I realize my pic is not helpful. Ingredients as listed are: black bean, soybean oil, sugar, lactic acid.

Well I found your jar: http://www.jemangelaville...

It's definitely fermented black beans, but not sure if it's the correct one for your recipe, which said to rinse the beans which indicates salted black beans, and it looks like this:
http://chinesefood.about...

Try the recipe with your beans, without rinsing, it just might work.

I have brought that same jar several times and I do use them in Chinese recipes - I do prefer to drain them. I've noticed that the beans come in many forms in the Chinese markets - I've always bought that jar because it was the easiest to save.

Here's a great recipe for using fermented black beans: http://www.food52.com/recipes... I'd rinse and drain the black beans. I've used the sauce from this recipe not just for edamame but also tossed with fried tofu (frozen and squeezed dry, first) and with lightly sauteed vegetables. Last time, I used ponzu instead of orange juice and peel. Outstanding! Oh, and I generally buy the black beans in plastic bags, which I keep in my veggie drawer. They last forever (and take up less space than a jar). The product is called "Salted Black Beans" but it's the same stuff, minus the sauce. ;o)

I love, love using fermented black beans and now I know I can get the plastic bags, I'm so excited! I use them in stir fries, but they are wonderful for steamed fish also.

Sadassa_Ulna, I don't have my recipe here but I really add about 1T of the drained, rinsed black beans to a regular stir fry sauce. Combine and have ready soy sauce, chicken stock, 1 T black beans, cornstarch (sorry, don't have the exact amounts here). You might also add some oyster sauce. In a wok or skillet quickly brown minced garlic, thinly sliced scallions, minced ginger. Add the liquids to the wok or skillet, stir, and simmer a minute or two until thickened. In a stir fry you can just add the liquids to the vegetables and proteins you are stir frying. If you want a separate sauce, combine the liquids with the garlic/ginger/scallion mixture and use in your recipe..