ASIAN INFUSED SOY SAUCE
I keep a jar of this in the fridge to have on hand and use it in almost all my Asian recipes. It will make a great dipping sauce for dumplings (wontons) when mixed with a little balsamic vinegar and some mirin. Sometimes I add chilli, but we don't always want chilli in our dinners so I'd rather add it later. A simple stirfry sauce can be made with this, add some fresh coriander and a sliced chilli and some oyster sauce. A jar kept in the fridge will keep for weeks- if you don't use it before then! Adjust flavours to taste. Tamari, dark and light soys can be used. Australian measurements (1 T = 4 tsp)
Provided by Chickee
Categories Sauces
Time 5m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Add the garlic and ginger to the soy sauce in a sealable jar.
- Put the lid on and shake.
- Taste the mix to see if you would like more ginger and/or garlic (I like mine fairly strong tasting).
- Adjust to taste.
- Put the lid on and keep in the fridge. Shake before using. Flavours will infuse the sauce as time goes on.
Nutrition Facts : Calories 58.4, Fat 0.2, Sodium 4249.5, Carbohydrate 7, Fiber 0.9, Sugar 1.4, Protein 8.5
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