Ingredients
bottle
- 1 clove garlic (finely chopped)
- 1 tsp ginger (fresh - grated)
- 75 ml soy sauce
- 25 ml water
- 2 tbsp light brown caster sugar
- 2 tbsp honey
- 1 tbsp rice vinegar
- 2 tbsp cornstarch (mixed with 2 tbsp cold water to make a paste)
- 2 tsp sesame oil
- sesame seeds (optional)
- sunflowerseed oil
Equipment
- Small saucepan
- bottle
INSTRUCTIONS (how to make this recipe):
- Heat some sunflower oil in a small saucepan and sauté the garlic and ginger until they start to smell delicious.
- Add the soy sauce, water, brown sugar, honey and rice vinegar and bring to the boil.
- Meanwhile, make a cornflour paste by mixing 2 tablespoons of cornflour with 2 tablespoons of cold water and add to the sauce.
- Reduce to the desired thickness, but remember that the sauce will continue to thicken slightly as it cools, so don't reduce too much.
- Then add the sesame oil for flavour and you can add more sesame seeds if you like.
- Allow the sauce to cool and pour into a small container or bottle. Cover and refrigerate or use immediately. Enjoy!
Nutrition information per portion
Calories: 86kcal | Carbohydrates: 10g | Proteins: 8g | Fats: 2g | Saturated fats: 0.3g
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