Grilled or stir fried, make it easy by prepping a sauce in advance like local entrepreneur Natalie Keng’s Homemade Soy-Ginger Sauce from her cookbook Egg Rolls & Sweet Tea. This recipe makes about 1 cup.
Ingredients:
1 tablespoon cornstarch ½ cup water, divided ½ cup naturally brewed soy sauce 1 teaspoon grated ginger or ginger paste 1 teaspoon minced garlic 2 tablespoons sugar 1 tablespoon Hong Giou Michiu rice wine or cooking wine 1 tablespoon rice vinegar ½ teaspoon roasted sesame oil
Preparation:
In a small saucepan over medium-low heat, dissolve the cornstarch in 2 tablespoons of water, then add the remaining water, soy sauce, ginger, garlic, sugar, wine, vinegar, and sesame oil. Whisk together until the sugar and cornstarch are completely dissolved, and bring to a boil while stirring frequently for 3 to 4 minutes, until the sauce thickens and is shiny and translucent.
Brush over cooked vegetables or meat or use the cooled sauce for dipping.