Prep 10 mins
Cook 0 mins
This recipe is from chef Isabel Cruz, who owns resturants in San Diego and one in my town of Ashland, Oregon. I adore this unique flavor and can't afford to go to her resturant EVERY day. I found this recipe in a newspaper article doing a internet search. Enjoy!
- 3⁄4 cup soy sauce
- 1⁄2 cup gingerroot, chopped
- 2 garlic cloves, chopped
- 1⁄2 cup brown sugar
- 1 cup cilantro, chopped
- 2 tablespoons toasted sesame seeds
- 1⁄2 cup green onion, chopped
- 1 teaspoon chili flakes
- 1⁄4 cup dark sesame oil
- 1⁄4 cup honey
- Puree all ingredients except the toasted sesame seeds in a blender. I mix the soy sauce and honey together first so the honey doesn't stick to the measuring cup. Once pureed, toss in the toasted sesame seeds.
- The original recipe also called for 3/4 cup water, but it was to thin for me.
- So far, my favorite way to use Soy Joy is in my version of a wrap at her restaurant.
- Grill boneless chicken breasts and baste with the sauce. Soften rice sticks (very thin rice noodles) in very hot water and then stir fry to complete cooking with a little oil and more sauce. In a large tortilla add lettuce leaves, shredded carrots, strips of the chicken, and the noodles. I then add yet more Soy Joy sauce and a little bottled Thai peanut sauce. Oh Joy!