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    You are in: Home / Recipes / Black Bean and Chile Stir-Fry Sauce - OAMC Recipe
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    Black Bean and Chile Stir-Fry Sauce - OAMC

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    2 Total Reviews

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    • on October 06, 2011

      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!

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    • on May 16, 2009

      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!

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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
    18%
    Total Fat 2.5 g
    3%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 270.1 mg
    11%
    Total Carbohydrate 18.2 g
    6%
    Dietary Fiber 2.3 g
    9%
    Sugars 7.9 g
    31%
    Protein 3.7 g
    7%

    The following items or measurements are not included:

    fresh ginger

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