Here is the recipe I talked about the other day, since I had some requests to share it.
First, the recipe I "freestyled" off of.....
HONEY GARLIC SAUCE
1/4 cup soy sauce Yikes!
1/4 cup honey
1 TB rice wine vinegar
1 tsp. ginger
1 TB garlic
1/2 tsp. pepper
2 tsp. cornstarch
And here is my Version
LOW SODIUM HONEY GARLIC SAUCE
2 TB reduced sodium soy sauce
1/4 cup honey + 1TB
3 TB rice wine vinegar
1 tsp. fresh grated ginger(powdered is ok)
3 TB garlic(minced)
1/2 tsp. ground pepper
1/8 tsp. crushed red pepper flakes
2 tsp cornstarch(or more according to thickness of sauce)
You combine all but the cornstarch in a bowl and mix well.
To marinate your meat/protein, put raw meat into Ziploc bag, pour in marinade and refrigerate at least 30 minutes(an hour is better).
After 30 min., remove the meat and grill or pan sauté. Reserve the liquid.
While meat is cooking, put marinade in small saucepan. Pour all but 2 TB of marinade into pot.
Take the 2 TB of marinade and add your cornstarch to it, mixing onto no lumps remain.
Heat saucepan of marinade to boiling. Slowly pour in cornstarch/marinade mixture, whisking or mixing as you add it.
Continue heating marinade mixture until it thickens to a sauce consistency.
Pour over your cooked meat, serve with rice, vegetables and/or other dishes.
Of course, you can monkey around with the proportions of the ingredients. The sodium in this version is a lot better but still a bit high for me, because, well, reduced sodium soy sauce is an oxymoron. Soy Sauce should be called Salt Sauce. lol
I cut the soy and added rice wine vinegar.
If you like garlic, add more garlic.....if you like spicy, add more of the red pepper flakes.
Or add more or less honey or vinegar to taste.
Next time I make this I'll sauté eggplant and make Garlic Eggplant.
Sluggy
First, the recipe I "freestyled" off of.....
HONEY GARLIC SAUCE
1/4 cup soy sauce Yikes!
1/4 cup honey
1 TB rice wine vinegar
1 tsp. ginger
1 TB garlic
1/2 tsp. pepper
2 tsp. cornstarch
And here is my Version
LOW SODIUM HONEY GARLIC SAUCE
2 TB reduced sodium soy sauce
1/4 cup honey + 1TB
3 TB rice wine vinegar
1 tsp. fresh grated ginger(powdered is ok)
3 TB garlic(minced)
1/2 tsp. ground pepper
1/8 tsp. crushed red pepper flakes
2 tsp cornstarch(or more according to thickness of sauce)
You combine all but the cornstarch in a bowl and mix well.
To marinate your meat/protein, put raw meat into Ziploc bag, pour in marinade and refrigerate at least 30 minutes(an hour is better).
After 30 min., remove the meat and grill or pan sauté. Reserve the liquid.
While meat is cooking, put marinade in small saucepan. Pour all but 2 TB of marinade into pot.
Take the 2 TB of marinade and add your cornstarch to it, mixing onto no lumps remain.
Heat saucepan of marinade to boiling. Slowly pour in cornstarch/marinade mixture, whisking or mixing as you add it.
Continue heating marinade mixture until it thickens to a sauce consistency.
Pour over your cooked meat, serve with rice, vegetables and/or other dishes.
Of course, you can monkey around with the proportions of the ingredients. The sodium in this version is a lot better but still a bit high for me, because, well, reduced sodium soy sauce is an oxymoron. Soy Sauce should be called Salt Sauce. lol
I cut the soy and added rice wine vinegar.
If you like garlic, add more garlic.....if you like spicy, add more of the red pepper flakes.
Or add more or less honey or vinegar to taste.
Next time I make this I'll sauté eggplant and make Garlic Eggplant.
Sluggy