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.
My Private Note
lbs of ...
Units: US | Metric
- 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
- 1After you've sliced and diced everything, thoroughly mix all of the ingredients in a bowl.
- 2Serve immediately with a stir-fry as appropriate, or freeze.
- 3To freeze, allow the sauce to cool and portion it out into ice cube trays or freezer-safe plastic baggies.
- 4Alternatively, 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.
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Nutritional Facts for Black Bean and Chile Stir-Fry Sauce - OAMC
Serving Size: 1 (68 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 122.7
- Calories from Fat 22
- Total Fat 2.5 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 270.1 mg
- Total Carbohydrate 18.2 g
- Dietary Fiber 2.3 g
- Sugars 7.9 g
- Protein 3.7 g
The following items or measurements are not included: