Subscribe by emailGet my latest recipes delivered directly to your inbox
Got another good one for you Galley Peeps. It’s one of those really versatile Asian-inspired sauces that work well with meats, seafood, fish, with pasta or rice and is far too easy to make and has evolved from many trials to my now ‘tried and true’ formula.
Tonight I did the full meal deal and made it fresh, then made some breaded chicken nuggets, braised fresh bok choy and serve with some pressure cooker jasmine rice. I mean, really, three minutes in the pressure cooker for rice? Too easy!
The recipe produces enough for about 1 cup of sauce but I would strongly suggest making it easy on yourself, doubling and refrigerating the rest for another occasion. Try brushing it on your next grilled pork chop or drizzling it over some sauteed shrimp or simple white fish, and super yummy as a sauce with little meatballs (like my turkey quinoa meatballs) over pasta. See what I mean? Versatile! It’s just the right balance of tangy and sweet and if the mood suites you, instead of tomato paste try adding Harissa for that extra hit of spice. You could call it Firey Dragon Sauce.
This site uses Akismet to reduce spam. Learn how your comment data is processed.