No Soya - Chinese Sauce
Vegan, Gluten Free, Wheat Free, Rice Free, Refined Sugar Free, Soya Free, Egg Free, Dairy Free, Lactose Free.
6 Tbls Extra Virgin Olive Oil
390ml Boiling Water
4 Tbls Vegan Stock
4 Tbls Cyder Vinegar
1 Tbls Unrefined Muscovado Sugar
2 Tsp Sesame Seeds
1 Tsp Salt
2 Garlic Cloves
1 Tsp Root Ginger
3 Tsp Sweet Potato Starch / Tapioca Starch
Start by chopping up your garlic and ginger.
Put all of your ingredients into your blender.
Blitz until nice and smooth.
Pour your mixture into a pan.
Bring to the boil and then turn down to simmer and thicken for 5 minutes.
If you do not mind bits in your sauce then you will not need to do these next steps.
Pour your mixture onto a muslin square or cheese cloth.
Start slowly squeezing the bag to drain the liquid out.
Just to show you what is left. You can use this for a spread or just eat it as is.
Pop your sauce into a jar and screw the lid on tight and store in the fridge until needed.
The mixture will thicken and develop its flavour over night and become more chinesey.
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