On Line Cookbook
Ginger Garlic Sauce for Stir-fry Veggies - Spicy Ginger Garlic Sauce
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Source:
lucky

Serves/Makes:6

Ingredients
  • 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
Preparation
  • 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.
Comments

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2024 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.