Heat oil in a pot and sauté ginger and chilli for 2 minutes.
Add soya sauce, stock, honey, sugar, sherry and lime juice, and simmer until sauce reduces and thickens.
Good things to add:
Toasted sesame seeds.
Omit 5 ml olive oil and replace with dark sesame oil.
Chopped fresh coriander or basil.
Add rice wine vinegar to taste for a sweet sour chilli sauce.
What to do with it once you've made it:
Toss through hot Chinese noodles and sprinkle with chopped, roasted cashew nuts - hot or cold.
Add sesame seeds when sautéeing ginger and chilli - use to coat chicken breasts or pork.
Use as a marinade and then cooking liquid for roast pork fillet.
Use a little as a stir-fry sauce for vegetables.
Chill and use as an Oriental salad dressing over cold noodles or rice.
Simply serve as a dipping sauce in a bowl with crusty bread.
Values per portion:
Energy: 737 kJ Carbohydrate: 30 g
Protein: 2 g Fat: 5 g