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An interesting sidebar that has come from my moving in with Jenny 6 months ago is discovering our condiment choices. Well...it's interesting to me at the very least. We have a wide range of sweet, tangy, tart and spicy. So if you were to look through the different items located on our refrigerator door (which I pray you never will) you will see everything from Miracle whip, to Garlic and herb hummus to Banana sweet and sour sauce to Cock sauce (garlic chili paste). You'll even find two kinds of Soy Sauce. I mean, why use soy sauce when you can use spicy soy sauce?
Inspiration: Making Soy Sauce Saucier
Time: 10 minutes to throw together
Difficulty: ridiculously easy
Special equipment: 2 cup mason Jar with lid
Servings: Depends how much you use soy sauce
Ingredients:
1 cup soy sauce
1/4 cup rice vinegar
3 tablespoons chili garlic paste (or to taste. I like mine spicy, so I use 3 tablespoons)
2 tablespoons freshly grated ginger
1 tablespoon brown sugar
2 tablespoons sesame oil
1. Place all ingredients in a 2 cup mason jar. Seal with lid, and shake well.
That's it.
Note: This is a great marinade for chicken, flank steak and even salmon. You can put it over grilled or sauteed veggies, steamed rice or anywhere else you might use soy sauce.
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2 comments:
I found this recipe in an article in Gourmet Magazine years ago (long before I had a computer & keeping track of which magazine my recipes came out of). It keeps for weeks & is a staple in my refrigerator.
I've changed it up a bit from the recipe you gave me. For instance, I added brown sugar to cut the acidity, and use about 1/4 of the oil. You should try it as I have it here...It's good.
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