Prep 10 mins
Cook 0 mins
- 1⁄2 cup orange juice
- 1⁄4 cup tamari soy sauce
- 2 tablespoons grated fresh ginger
- 3 cloves garlic, crushed
- 2 tablespoons honey
- 2 teaspoons sesame oil
- 2 tablespoons cornstarch
- Combine the first 6 ingredients.
- Place the cornstarch into a bowl; whisk the liquid mixture into it.
- Set aside, but keep the whisk handy, as you will need to whisk the sauce again just before you use it.
- Add this sauce to a wok, full of vegetables, meat, or seafood about 2/3 of the way through cooking.
- Stir well to ensure a thorough coating.
Pretty good! I used it on veggies and pasta. One word of warning though. I didn't have fresh ginger, so I used the powdered stuff. Change it to 2 tsp instead of tablespoons. I knew better, but added too much anyway. Way too much kick!
This was very good, light tasting and perfectly seasoned. It was so easy to put together. I used sliced chicken breast, frozen stirfry veggies, and fresh orange juice, toasted sesame oil and fresh ginger that I keep in the freezer for grating. Served it over Calrose Asian sushi rice. I plan on using it for chicken or pork, as it's a little light for beef. Thank you!
Yum! The flavor was excellent and very intense. I was cautious about adding the cornstarch, but next time (and there will be a next time) I'll add it all because this time it was too soupy. I might try it as a marinade for tofu (before the cornstarch).