The first time I made this was kind of an accident. I was making a stir-fry but really didn’t have much in the fridge. It’s sorta become one of my all purpose sauces because it’s so simple and versitile. It’s great on wings as an alternative to teriyaki, good on burgers with a grilled pineapple slice, or just as a stir-fry sauce topped with a little peanut.
- 1Heat oil in wok or sauce pan. Saute ginger until lightly golden brown.
- 2Add remaining ingredients and stir to combine. Bring to boil. Reduce heat and simmer 15 minutes.
- 3Puree with immersion blender or allow to cool and puree in blender. Strain if desired.
Member recipes are not tested by the CHOW food team.