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Soy dressing
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Serves: 2
1 small garlic clove
2½ cm piece fresh root ginger
1 small red chilli, finely chopped
4 tbsp light soy sauce
2 tbsp Chinese rice vinegar
2 tsp sesame oil
1 tbsp light brown soft sugar
1. Use a very fine grater (such as a Microplane) to grate the garlic and ginger into a bowl. Add the chopped chilli, soy sauce, Chinese rice vinegar, sesame oil and sugar; whisk to combine.
Variations
Try adding 1-2 tbsp peanut butter, or a little chopped salad onion. Or swap the Chinese rice vinegar for lime or tangerine juice.
How to serve
Spoon the sauce over a noodle or rice bowl, topped with grilled prawns, chicken or steak, plus lots of vegetables (think edamame beans, avocado, broccoli and shredded, pickled carrot) just before serving. You can also use it to dress Asian salads and stir-fries.
Try with the Chinese poached chicken and noodles at waitrose.com/chinesechicken
This recipe first appeared in Waitrose Food, September 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Energy |
463kJ 110kcals |
---|---|
Fat | 4.1g |
Saturated Fat | 0.6g |
Carbohydrate | 16g |
Sugars | 15g |
Protein | 1.2g |
Salt | 4.3g |
Fibre | 0g |
This recipe was first published in August 2018.
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