Orange Ginger Asian Sauce
I do love making sauces from scratch! In this case, I had a request from a good friend, so I modified my "across the board" asian sauce to include the orange flavor.
Asian Sauce (good for all asian dishes, especially tuna and cucumbers over rice)
1 part soy sauce
1 part seasoned rice vinegar
1 part water
Healthy squeeze of honey
a splash of seasame oil
some red pepper flakes
some ground ginger
sprinkle of seasame seeds
Tonights modifications
some corn starch to thicken it up some
added a touch of sriracha hot sauce
fresh squeezed orange
a spoon of brown sugar
Simmer these ingredients until cornstarch is fully dissolved and mixture thickens some, and keep the orange peel in the pot, but remove when its done.
In this case I feel like I am still missing a little something. Dont get me wrong, its still great on some beef and broccoli and lo mein stir fry. But, it doesnt have quite the punch I was expecting.
2 comments:
Maybe fresh ginger instead of the ground ginger would step it up a bit!
This is my 2nd attempt at this sauce and I used fresh ginger with the first sauce. I am certainly not against using it, but I didnt feel that it bought me much to make it worth while.
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