Soy Balsamic Ginger Sauce
"This is excellent on a number of things. It is recommended as a sauce for steamed baby bok choy (also known as pak choi) in the 1997 edition of The Joy of Cooking. It is indeed delicious on bok choy, but it is so good that it is a shame you'd only find it if looking for recipes for baby bok choy. It is also tasty with broccoli or other green vegetables, on fish, and probably on chicken and other things I haven't tried yet."
- Ready In:
- 2mins
- Ingredients:
- 4
- Serves:
-
2-4
ingredients
- 1⁄4 cup soy sauce
- 1⁄4 cup balsamic vinegar
- 2 tablespoons water
- 1 tablespoon slivered peeled fresh ginger
directions
- Combine all ingredients thoroughly.
- Spoon over baby bok choy or any other food that seems appealing.
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Reviews
-
Great base but found it lacking in the ginger dept......could be the powdered instead of fresh I used. I also added a tbsp of sugar and 1/2 tsp of salt, but we use a lower sodium soy sauce. Next time I'm trying fresh root. A splash of liquid smoke makes this wonderful on tuna and salmon on the grill Toasted sesame seeds add a unique touch on vegies and salads.
RECIPE SUBMITTED BY
I live in Los Angeles, and there are really great farmer's markets here, and corner stores featuring foods of many nations. I try to take advantage of these resources by using fresh seasonal produce and trying foods from different cultures. I don't exactly have the problem of not being able to find exotic ingredients; more often, I see things in the local stores (lotus root! passionfruit! chayote!) that turn out to be delicious when I finally learn how to prepare them. Interested in expanding my repertoire of techniques and cuisines, I finally took up my sister - Recipezaar member Roosie - on her recommendation to visit this site. I hear our parents use it too sometimes, but they don't seem to have figured out how to write reviews. My culinary pet peeve is when people stir rice while it's cooking, thereby making it gummy.
