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Oriental honey and soya sauce

Recipe from: 9/1/2002 12:00:00 AM

Ingredients 9
Servings 4


  • 20 ml olive oil
  • 30 ml minced ginger
  • 5-10 ml fresh red chilli, finely chopped
  • 60 ml low-sodium soya sauce
  • 250 ml chicken stock
  • 60 ml honey
  • 60 ml brown sugar
  • 45 ml pale dry sherry
  • juice of 1 lime or to taste


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




Pasta e Piselli

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