Black Bean and Chile Stir-Fry Sauce - OAMC |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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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. Ingredients:
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:
1. After you've sliced and diced everything, thoroughly mix all of the ingredients in a bowl.
2. Serve immediately with a stir-fry as appropriate, or freeze.
3. To freeze, allow the sauce to cool and portion it out into ice cube trays or freezer-safe plastic baggies.
4. 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.
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