Chinese Sauce

Ingredients

• 120 ml soy sauce (light soy or a mix of light and dark soy)
• 60 ml rice vinegar (or white wine vinegar)
• 60 ml honey
• 2 red chillies (finely chopped, adjust to heat preference
• 4 cloves garlic, crushed
• 1 teaspoon fresh ginger, grated
• 1 tablespoon cornflour
• 250 ml water
• 2 tablespoons sesame oil
• 3 spring onions, finely chopped
• 30g fresh coriander with stalks, finely chop

Method

Makes 500 ml
Refrigerate in an airtight container for up to 2 weeks

1. Pour soy sauce, rice vinegar, honey, chillies, and garlic into a saucepan and bring to a boil.
2. Dissolve the cornflour in the water, whisk into the sauce, reduce the heat, an simmer for 1 - 2 minutes. Remove from the heat and stir in sesame oil, spring onions, and fresh coriander.
3. If you prefer a thicker sauce for stir-fries, mix one tablespoon of cornflour wit two tablespoons of water to create a paste. Stir this into the sauce and simmer over low heat for a few minutes until it thickens.

Storage

Transfer the sauce into a bottle or jar and store it in the fridge for up to a week. Shake or stir well before using, as the ingredients might settle.

Usage

Use 4 - 5 tablespoons of this sauce to coat your ingredients while cooking for stir-fries.
As a dressing, drizzle over noodles, salads, or steamed vegetables.