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Black Bean-Scallion Sauce

July/August 2011

Your rating: None Average: 5 (2 votes)

This Asian-inspired sauce is a combination of black bean-garlic sauce, scallion, rice vinegar and crushed red pepper. It’s a salty-spicy sauce to drizzle on sautéed fish or chicken, or use it as a dipping sauce for grilled vegetables.


Black Bean-Scallion Sauce Recipe

Makes: About 1/4 cup

Active Time:

Total Time:

Ingredients

  • 1 tablespoon black bean-garlic sauce (see Note)
  • 1 tablespoon finely chopped scallion
  • 1 tablespoon rice vinegar
  • 1 tablespoon water
  • 1 teaspoon canola oil
  • 1/8 teaspoon crushed red pepper

Preparation

  1. Combine black bean-garlic sauce, scallion, vinegar, water, oil and crushed red pepper in a small bowl.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days.
  • Note: Black bean-garlic sauce, a savory, salty sauce used in Chinese cooking, is made from fermented black soybeans, garlic and rice wine. Find it in the Asian-foods section of most supermarkets or at Asian markets. Refrigerate for up to 1 year.

Nutrition

Per 1-tablespoon serving: 18 calories; 1 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 0 g protein; 0 g fiber; 318 mg sodium; 5 mg potassium.

Carbohydrate Servings: 0

Exchanges: Free food



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