Recipe by Oenophilly
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.
Top Review by laura.scrimgeour
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!
- 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
Directions See How It's Made
- 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.