I recently tried a variant of chinese stir fry using Lee Kum Kee Black Bean Garlic Sauce. I liked the flavor, but the end result was significantly saltier than I prefer.
The rough recipe I used was:
- 2 Tbsp black bean garlic sauce
- 5 dried peppers
- 1 Tbsp garlic
- 1 Tbsp ginger
- 5oz baked tofu
- Various veggies
- 1 tsp Sesame oil, drizzled after cooking
It seems like maybe I need to modify the sauce by adding something. However, soy sauce seems like the wrong direction since I'm trying to get less salty.