Black Bean-Scallion Sauce
From EatingWell: July/August 2011
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.
- 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
- 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.
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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- Preparation/ Technique
- Type of Dish
- Sauce/Condiment, savory
- Ease of Preparation
- Total Time
- 30 minutes or less
- July/August 2011