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Ginger Garlic Sauce for Stir-fry Veggies - Spicy Ginger Garlic Sauce
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  • 2 tbsp (30 ml) shallots, sliced thin
  • 1 2 inch piece ginger, peeled and sliced
  • 2 cloves garlic, slice thin
  • 1/4 cup (60 ml) red bell pepper, coarsely chopped
  • 1 tbsp (15 ml) peanut oil
  • 1/4 tsp (1 ml). curry powder
  • 1/2 fresh lime, juice only
  • 1/2 cup (125 ml) apple juice or Chinese sherry
  • 1 tbsp (15 ml) red chili paste
  • 1-1/2 oz (42 grm). demi-glace
  • 1/2 cup (125 ml) white vinegar
  • 1/4 cup (60 ml) sugar
  • 1 tbsp (15 ml) soy sauce
  • In a non-reactive or stainless steel sauce pan, saute shallots, ginger, garlic, and bell peppers in peanut oil for 1-2 minutes or until shallots are translucent.
  • Add curry powder and cook briefly.
  • Add lime juice and apple juice or sherry and reduce by half.
  • Add demi-glace, chili paste, vinegar and sugar.
  • Bring to a boil and stir until demi-glace is dissolved and sauce is at the desired consistency.
  • Add soy sauce, then strain and serve over vegetable, chicken, or fish.

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