
ASIAN GINGER SAUCE
Sauces are the secret to sassing up your meals and this flavor filled creation is fabulous as a marinade and sauce.
It brings the ‘yum’ to your main courses and side dishes.
My preference is to use organic gluten free tamari or soy-free coconut aminos. This is a milder and slightly sweeter tasting alternative to soy sauce and tamari. Like all food creations, choose what you love best. Keep this sauce on hand for quick stir-fry recipes as well as Buddha Bowls.
INGREDIENTS:
2 tbsp rice wine vinegar
3 tbsp tamari, gluten-free and low-sodium or use coconut aminos for a soy free version
2 tbsp toasted sesame oil
2-3 tbsp maple syrup or raw honey
1 tbsp fresh ginger, minced
1 tsp fresh chili pepper, chopped (or garlic chili sauce)
DIRECTIONS:
Sauces are the secret to sassing up your meals and this flavor filled creation is fabulous as a marinade and sauce.
It brings the ‘yum’ to your main courses and side dishes.
My preference is to use organic gluten free tamari or soy-free coconut aminos. This is a milder and slightly sweeter tasting alternative to soy sauce and tamari. Like all food creations, choose what you love best. Keep this sauce on hand for quick stir-fry recipes as well as Buddha Bowls.
- Sauce, condiment
- Prep time: five minutes
- Vegan, gluten and soy free options
- Makes approx ½ cup
INGREDIENTS:
2 tbsp rice wine vinegar
3 tbsp tamari, gluten-free and low-sodium or use coconut aminos for a soy free version
2 tbsp toasted sesame oil
2-3 tbsp maple syrup or raw honey
1 tbsp fresh ginger, minced
1 tsp fresh chili pepper, chopped (or garlic chili sauce)
DIRECTIONS:
- Combine all ingredients and warm over low heat to mellow flavors 5 minutes or so.
- Serve as you wish both as a marinade and sauce.
- No tolerance for hot and spicy foods? That’s OK, substitute the hot chili sauce for a basic garlic chili sauce, tomato paste or organic passata.