Have You Checked Out My Sticky Chinese Sauce Yet 2 Minutes T

Have you checked out my Sticky Chinese Sauce yet? 2 minutes to make, no cooking involved, and goes with everything! Here it is with rice & tofu. Keeps for 2 weeks in the fridge! Sticky Chinese Sauce:
6 tblspn hoisin sauce (90ml)
3 tblspn honey (45ml) (substitute: maple syrup)
3 tblspn rice vinegar (substitute: apple cider vinegar)
3 tblspn soy sauce (tamari for gluten-free)
4 tblspn ketchup (60ml) (substitute: tomato passata)
2 & 1/2 inch piece ginger (grated on a microplane or fine grater)
1 tsp 5-spice powder (5g) (substitutes: powdered star anise 5g, or 1/2tsp cinnamon with 1/2 tsp allspice 5g total)

Method:
Stir all together & keep in a jar in the fridge for upto 2 weeks. When ready to use, pour over your meat 5 minutes towards the end of cooking to heat the sauce. Otherwise heat the sauce separately in a small pot on the stove until warm, then drizzle on anything.

Serving suggestions:
For a special meal, drizzled over pork/chicken/mock meat or tender stem broccoli. Served with coconut rice, Chinese greens & crushed peanuts. We also like dipped into sweet potato fries, poured over plain noodles with coriander, or any Asian inspired Buddha bowl! ENJOY! (I’ve included SUBSTITUTES in the recipe for people that might not have access to all the ingredients or prefer a lower sugar recipe for health reasons)

Nutrition Value:
1 tblspn (15g)
Cals 34
Fat 1g
Protein 0.9g
Carbs 5.3g
Salt 0.3g

%d bloggers like this: