I do so love Chinese foods but not an easy thing to find these foods that don’t contain soy. Harder yet to cook them without an alternative other than coconut aminos. Since I’m also allergic to coconut, that doesn’t work for me! So here’s a recipe for a substitute that isn’t as salty but adds that umami we crave with Chinese foods. I frequently make a double batch and freeze it in small 1/4 cup portions since it will last in the refrigerator only about 3-4 weeks but freezes very nicely.
In a small saucepan mix:
1 1/2 cups bone broth – I used mushroom but beef would also work
3 teaspoons vinegar
1 tablespoon unsulfured molasses
2 teaspoons date sugar (or date syrup)
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground ginger
1 teaspoon sesame oil
Bring to a boil and simmer until reduced by half. Cool.
cookingwithoutallergens 