A quick 5 minute Asian black bean stir fry sauce that you can use in all your Asian cooking. From stir fries to marinades, this stir fry sauce is very versatile and very easy to make.
When it comes to stir fries, I like to keep it as simple as possible!
A sauce that brings all the vegetables together without overpowering the dish!
This is why I LOVE this stir fry sauce.
Tips for making it
- I no longer use soy sauce. Instead, I have used coconut aminos because of their really good ingredients. It doesn’t have too much salt and bad ingredients like soy sauce. But, if you prefer it or don’t have coconut aminos, feel free to use soy sauce in it.
- I don’t add salt to this Chinese stir fry sauce because it will be used in a recipe that already calls for salt. You can add salt to the sauce, if you want.
- This sauce can be refrigerated and be shelf-stable for 6 months. So, feel free to make a big batch and store it.
- There are no sugars or sweeteners in my recipe. The sugars are a problem for some family members, so, I am all about making sugar-free meals. If you feel like making a sweeter stir fry sauce, try adding maple syrup or agave.
- This sauce would be great for marinating tofu too. It makes the tofu taste salty and tangy!
- I didn’t put green onions when I was filming this recipe. If you are going to use it as a marinade, add green onions to it.
- I used black bean paste with garlic in it. That’s why I use very little garlic in the recipe. If you get a bean paste without garlic, make sure you add more fresh garlic to it.
Black bean paste is vegan
I was surprised to hear people say that black bean paste is not vegan. When I looked at all the available brands of black bean paste, not one of them showed any animal products in them.
Most brands use fermented black soy beans as the base! The fermenting procedure is very much vegan-friendly. They use garlic, salt and spices to make the
So, don’t be afraid to use it in your vegan stir fry and marinade recipes.
Whenever you have a question, consult my handy what vegans can and can’t eat guide.
And, if this black bean Asian stir fry sauce recipe looks familiar, It’s very astute of you to notice that tidbit. It was the sauce I used to make my vegan lo mein recipe.
I am also going to this black bean sauce in 2 future recipes, and yes, one of them is an air fryer recipe, lol. If you haven’t noticed, it’s now my new favorite kitchen appliance and most of my meals are cooked in it.
This is a very easy gluten free stir fry sauce made with coconut aminos. If you prefer soy sauce, use it. But, don’t tell me that you did!! 🙂
How to use this sauce
- Use it to flavor grilled veggies.
- Marinate portobello mushrooms in it
- Make amazing lunch wraps with it.
- Flavor your udon noodles with this delicious stir fry sauce.
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Gluten Free Black Bean Stir Fry Sauce
Ingredients
- 2 Tbsp black bean paste with garlic
- 1 Tbsp coconut aminos see notes #1
- 1 tsp mirin or rice vine vinegar
- 1 clove garlic minced
- 1/4 red chili pepper adjust to taste
- 1 tsp ginger minced
- 1 tsp oil I used avocado oil, but, you can use sesame seed oil.
- 2 Tbsp water see notes #2
Instructions
- In a bowl, add all the ingredients
- Mix well using a spoon or a whisk
Video
Notes
- I don’t add salt to the stir fry sauce because it will be used in a recipe that already calls for salt. You can add salt to the sauce, if you want.
- This sauce can be refrigerated and be shelf-stable for 6 months. So, feel free to make a big batch and store it.
- There are no sugars or sweeteners in my recipe. The sugars are a problem for some family members, so, I am all about making sugar-free meals. If you feel like making a sweeter stir fry sauce, try adding maple syrup or agave.
- I didn’t put green onions when I was filming this recipe. If you are going to use it as a marinade, add green onions.
- I used black bean paste with garlic in it. That’s why I use very little garlic in the recipe. If you get a bean paste without garlic, make sure you add more fresh garlic to it.
Thanks for this great recipe! I’m going to use it to make a dish I had years ago in Tucson at P.F. Chang’s. It is Chicken with Black Bean Sauce. At their restaurant I used lettuce to make wraps. So good! Can’t wait!!
Thank you, Deb.