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Sweet, Sour and Salty Sauce For Rice or Veggies

What you need: 

1 cup low sodium soy sauce
1/2 cup turbinado (raw sugar)
1/2-1 Tbls. sesame oil
1/2-1 Tbls. crushed red pepper
3/4 cup seasoned rice vinegar
1 bay leaf

What you do: 

This sauce is perfect and adaptable--if you prefer more or less of anything, just add or subtract...and if you're a garlic lover, ADD SOME!!! Make ahead of time.
1.)Put all ingredients in a medium sauce pan.
2.)Bring to a boil over medium heat, stirring constantly until vegan sugar dissolves.
3.)Set aside, stirring occassionally until rice or veggie dish is done.
Spoon this over your favorite steamed rice, noodles or veggies...Enjoy! Refrigerates well.
:^{DONT EAT THE BAY LEAF!!!)^:

Preparation Time: 
5 minutes cook, 15 minutes
Cooking Time: 
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

I followed the suggestions and used less soy sauce and cut it with some water to make it less salty. I liked it that way. I don't know if this was supposed to be thick, but mine was super thin. I tried thickening it with cornstarch but it didn't work. I wanted it to be more of the texture of Chinese duck sauce. The taste was great and I used it on the sweet and sour seitan VW recipe.
Thanks!

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Yeah, I agree this was a bit too salty.  When I was mixing it altogether, I thought a cup of soy sauce sure seemed like a lot, but I figured it would balance out.

It was still really salty when all was said and done.  But it tasted good when I mixed it in with the pineapples I used for the seitan recipe---

I added some maple syrup, which I'm thinking next time might be a cool thing to use as a substitute for part of the sugar, and omit a good portion of the soy.  I think you could easily cut the soy sauce down to half of a cup... it would make a lot less, but a cup is wayyy too much.

Either way, like I said, it did taste good with the sweet and sour seitan dish from this site!

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Very good!  I modified it a little - only had about a 1/3 cup of rice vinegar, used  1/4 cup agave instead of sugar and only used 3/4 cup of soy sauce - I ended up adding a little veggie broth towards the end to keep it saucy.  Mixed it in with stir-fried baby bok choy, brussels sprouts, orange pepper, baby corn and rice noodles.

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mmmm this smells delicious...and it does taste good on veggies and rice...I did not have low sodium soy sauce so I used Tamari ... it was a tad too salty for me... a little goes a long way, although I normally tend to drown my veggies and rice in sauce.... next time I will use less tamari, and there will be a next time.

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