Prep 5 mins
Cook 0 mins
So good--I got this recipe from a friend. I use this to marinate chicken before grilling. Last week I cooked a roast in my crock pot in this sauce with extra water. It's also very nice in a stir-fry. Try it any way you like!
- 1⁄2 cup soy sauce
- 1⁄4 cup oil
- 2 tablespoons sugar
- 2 teaspoons ground ginger
- 2 teaspoons ground mustard
- 6 garlic cloves, crushed
- Mix ingredients in a jar and shake.
I made this to use in Recipe #17598. I picked it because it had ingredients I had in the house (I was out of fresh ginger) and used white sugar rather than brown sugar or honey, so it was easier for me to substitute granular Splenda. The sauce was ok, but I thought it needed to be sweeter, which surprised me because I usually find Splenda to be sweeter than sugar. I also found the ground ginger (and the ground mustard, I guess) to be a bit grainy. (Next time I guess I will have to go to the store.) At least it was easy to make.
I made your recipe after selecting it for a tag game and sorry to say this didnt turn out well for me. Your description and all the great reviews differ so I would like to make it again using low salt soy sauce as it was a bit to salty for us. The flavors of the ginger and mustard didnt come thru like I had thought and this isnt a sweeter tasting teriyaki sauce even though sugar is added. I used pork sirloin and sliced it thin for stir fry but next time will try beef or chicken.
Very good and so simple to make! This shakes together beautifully and works well with a reduced-sodium soy sauce, too. FYI: a tablespoon of brown sugar brings out the ginger and mustard flavor in this sauce very well. Thanks for sharing such an easy and tasty recipe!