A quick sauce made with black bean paste that is ready in just 5 minutes. Use it in stir fry and marinade recipes.
Prep Time 2minutes
Cook Time 3minutes
Total Time 5minutes
Author Healing Tomato
2Tbspblack bean pastewith garlic
1Tbspcoconut aminossee notes #1
1tspmirinor rice vine vinegar
1/4red chili pepperadjust to taste
1tspoilI used avocado oil, but, you can use sesame seed oil.
2Tbspwatersee notes #2
In a bowl, add all the ingredients
Mix well using a spoon or a whisk
CALORIES INFORMATION IS APPROXIMATE. CONSULT A HEALTHCARE PROFESSIONAL FOR MORE DETAILED INFORMATION.Notes#1 Feel free to use soy sauce if you don't have coconut aminos#2 I prefer my stir fry sauce to be a little more on the liquid side. If you prefer a more dense sauce, use less or omit the water. TIPS
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.