Fry Sauce
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Fast
Gluten-Free
Healthy
Kid-Friendly
Meatless
Sep 6, 2016
Salty, tangy and lightly spicy, this can be a great sauce to possess in your repertoire when you really need to pull together an easy meal beyond whatever's inside refrigerator. Toss it with leftover rice or noodles, vegetables and then kind of protein to have an impromptu dish of fried rice or lo mein, or utilize it as a marinade for chicken, beef or tofu.
Add it to your Basic Coconut Curry Sauce with a few Cashew Cream (see related recipes), a squirt of lime juice and Sriracha allow it a Thai-inspired flavor, or substitute it for your packet of dried seasoning the very next time you mix up a late-night bowl of ramen.
Make Ahead: The sauce is usually refrigerated for about 4 weeks.
Servings:
10
20
40
60
20
When you scale a recipe, understand that cooking times and temperatures, pan sizes and seasonings could possibly be affected, so adjust accordingly. Also, amounts listed from the directions will never reflect the alterations made to ingredient amounts.
Tested size: 20 servings; makes 1 1/4 cups
Ingredients
1 tablespoon honey or agave nectar
1 teaspoon vinegar
Directions
Combine the soy sauce, broth, honey or agave nectar, vinegar, ginger and garlic in the mason jar. Seal and shake well, until incorporated. Use straight away, or refrigerate for approximately 4 weeks.
Rate it Your rating
Tested by Kristen Hartke.
% Daily Values
Sugar: 0g
Protein: 0g
Percent Daily Value based on a 2,000 calorie diet. Your daily values could be higher or lower based on your calorie needs.
Total Fat: Less than 65g
Saturated Fat: Less than 20g
Cholesterol: Less than 300mg
Sodium: Less than 2,400mg
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