| |
CRANBERRY-TERIYAKI STIR-FRY SAUCE
Ming Tsai , Blue Ginger
|
|
Ingredients
½ large red onion, sliced
1½ teaspoons minced ginger
½cup dried cranberries, such as Craisins
Zest and juice of ½ orange
½cup naturally brewed soy sauce
1 cup cranberry juice
¼ cup sugar
3 tablespoons grapeseed or canola oil for
cooking
Kosher salt and freshly ground black pepper,
to taste |
Method
In a saucepan coated lightly with oil over
high heat, sauté the onions, ginger and dried
cranberries until soft, about 5 minutes. Add
the orange zest and juice, naturally brewed
soy sauce, cranberry juice, and sugar and
bring to a simmer. Reduce by 50 percent
over low heat, about 10 to 15 minutes.
Check for flavor. Immediately, transfer to a
blender and blend until almost smooth (with
small bits is preferable), drizzling in oil. Do
not blend until super smooth. Check for
flavor and adjust seasonings. Let come to
room temperature, then transfer to a glass
jar, seal and store in fridge for up to two
weeks.
Makes about 2 cups
Note: Use 1 cup of glaze as a dipping
sauce for Ming Tsai's pork potstickers and
cranberry-crab rangoons.
|
