Prep 10 mins
Cook 0 mins
Skip the high-sodium, low-taste soy sauce and make a big batch of this sauce instead. You can freeze individual servings into plastic baggies or an ice cube tray so that you can use it as needed. From "Can I Freeze It?" by Susie Theodorou.
- 6 tablespoons rice wine
- 3 tablespoons sugar
- 6 inches fresh ginger, peeled and cut into thin slices
- 6 garlic cloves, sliced
- 6 tablespoons preserved black beans, drained, rinsed, and coarsely chopped
- 3 small red chili peppers, finely sliced
- 3 teaspoons toasted sesame oil
- 3 tablespoons low sodium soy sauce
- After you've sliced and diced everything, thoroughly mix all of the ingredients in a bowl.
- Serve immediately with a stir-fry as appropriate, or freeze.
- To freeze, allow the sauce to cool and portion it out into ice cube trays or freezer-safe plastic baggies.
- Alternatively, you can use it as a marinade for the meat (or tofu) of your choice, and freeze that instead.Make sure that you get all of the air out of your plastic bag, and that it is laying flat and fully squished while freezing.
This was delicious! The closest thing I had to rice wine was flat hard cider and sushi vinegar (not the same, I know), but it still worked really well. I also used about 1/2 the ginger the recipe called for. I dry fried some tofu then marinated it in the sauce for half an hour - so yummy!
I purchased some preserved black beans (called salted black beans at my oriental market) and was looking for ways to use them up so decided to make this sauce. 6 inches of ginger sounded like a lot to me, so I used a big toe's worth, grated (I keep mine in the freezer). Also used organic sugar, and a liberal sprinkling of red pepper flakes since I didn't have fresh red chilies. Assumed the rice wine was supposed to mean sake. Taste is fantastic -- like a jazzed up teriyaki sauce!! I just haven't decided what to marinate with it yet but will update my review when I do!