AuthorStacy SaundersCategorySaucesDifficultyBeginnerUse this sauce to make chinese style dishes!
Place all ingredients in the instant pot. Cover with lid, set sealing valve to closed, and cook on high for 6 min. When the timer beeps release the pressure. Whisk and pour sauce into a jar. Keep in the fridge for 24 hrs or freeze in serving sizes.
Yields about 2 1/2 cups.
Place all ingredients in a medium size pot. Bring to a boil and then simmer, whisking occasionally, until reduced to 2 1/2 cups, about 15-20 min.
This is the best recipe for a soy sauce alternative that I've been able to find since starting low histamine eating. It's super easy to make if you already have the low histamine beef bone broth in the freezer.
Use it to make low histamine chow mein or low histamine mongolian beef!
Recipe adapted from All Recipes Soy Sauce Substitute
Note: I thought coconut aminos was a safe alternative to soy sauce for those who tolerate coconut. Turns out coconut aminos are high in histamine because they are made from fermented sap of coconut palm and sea salt .