Friday, October 8, 2010

Teriyaki Sauce


1/2 cup soy sauce
1 cup water
1 Tbsp. fresh grated ginger - If you don't have any fresh ginger on hand you can just substitute with
1 Tbsp. ground ginger instead
3 Tbsp. brown sugar
1 clove garlic, minced
2 Tbsp. corn starch
1/4 cup cold water


In a saucepan, combine 1 cup water, soy sauce, brown sugar, garlic, and ginger. Bring the mixture to a boil, stirring constantly.

In a bowl, dissolve the cornstarch in 1/4 cup cold water and add to the sauce. Stir constantly to allow the sauce to thicken. If the sauce is a little too thick, add in some more water until it reaches the desired consistency.

Use in stir frys, on rice or vegetables, or in chicken, beef, or tofu dishes. 

*Recipe by Brooke McMillan

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