This sauce is so easy to make at home and will happily keep in the fridge for whenever you need it to liven up your stir-fries and all your Chinese cooking.
1tablespoonwhite miso paste, (or Chinese fermented bean paste)
1tablespoontoasted sesame oil
1tablespoonblackstrap molasses
1tablespoonwater
1teaspoonChinese five-spice powder
1teaspoongarlic powder
Instructions
Mix together all the ingredients in a small pan and heat gently for a few minutes until the sugar dissolves. Use a whisk to ensure the powders are mixed in well.
75 g tamari, 50 g tahini, 30 g dark muscovado sugar, 1 tablespoon white miso paste, 1 tablespoon toasted sesame oil, 1 tablespoon blackstrap molasses, 1 tablespoon water, 1 teaspoon Chinese five-spice powder, 1 teaspoon garlic powder
Pour into a jar, close the lid and leave to cool.
Store in the fridge for up to 3 weeks.
Notes
Keep for up to 3 weeks in the fridge or up to 6 months in the freezer.
I use garlic powder rather than fresh garlic only because it avoids any potential issue with listeria. If you are only making a small batch to keep for a week or so then it’s fine to swap to fresh minced garlic instead, if you prefer.