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.
- 1 large garlic clove, smashed and minced or grated
- 1 tbsp freshly grated ginger
- 1 cup chicken broth
- ¼ cup apple cider vinegar
- 1 tsp sesame oil
- 1 tbsp cooking oil (grapeseed was the choice of the day)
- 3 tbsp honey
- 2 tbsp tomato paste
- 1 tbsp Bragg Aminos or soya sauce
- ½ tsp sea salt (this may vary depending on saltiness of broth and soya sauce)
- ½ tsp ground pepper
- 2 tbsp corn starch
- 2 tbsp water
- 1 tsp sesame seeds (optional)
- In a saucepan, saute garlic and ginger lightly in oils.
- Add broth, vinegar, honey, tomato paste, Bragg, and seasonings and simmer for about 5 minutes.
- In a small container make a slurry of cornstarch and water.
- Add slurry to the saucepan and stir until sauce thickens.
- Add sesame seeds, if using, before serving.
- If making in advance,cool and refrigerate until ready to use.