Guest guest Posted February 1, 2000 Report Share Posted February 1, 2000 from Kitchen Klutz Katie's All-Purpose Asian Sauce Katie says, " This is so gol' durn yummy I can barely tell you. It is excellent on steamed vegetables, such as broccoli, and it is great on plain rice to give it some panache. Fresh grated ginger makes the difference. You can make up a bunch of this and have it in the fridge ready to toss on whatever... but if you grate in fresh ginger it won't last more than 4 days or so. I often make it up and then add ginger when I use it. " Don't miss the two variations! 2 Tablespoons Soy Sauce 2 Tablespoons Japanese Seasoned Rice Vinegar (make sure it's seasoned, or else add sugar*) 4 or 5 drops of Sesame Oil 1 - 2 teaspoons grated fresh ginger. * for completely sugar free version get plain rice vinegar and add Splenda. VARIATION: Add it to some canola or olive oil for a fabulous salad dressing VARIATION # 2: Add it to 1/2 cup water and 1/2 Tablespoon of cornstarch and bring to a boil on the stove, stirring constantly, for a 'Teriyaki Sauce'. You also have to add brown sugar (or Splenda) for the true Quote Link to comment Share on other sites More sharing options...
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