Prep 2 mins
Cook 0 mins
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.
- 1⁄4 cup soy sauce
- 1⁄4 cup balsamic vinegar
- 2 tablespoons water
- 1 tablespoon slivered peeled fresh ginger
- Combine all ingredients thoroughly.
- Spoon over baby bok choy or any other food that seems appealing.
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.