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Saturday, February 25, 2012

Sauce Boss: Ginger Lemongrass

Welcome the first post of a little thing I like to call "Sauce Boss". From now on, whatever sauce recipes I post will be filled under this said "Sauce Boss". Where did this name come from? Usually, at the end of every sauce I end up cooking, my significant other and I usually just have one thing to say: "this is the saaaaaaauce-o-boss!"

I think sauces now play a much more important role in my cooking than they ever did before. For example, since tofu by itself is rather bland, IMO it always needs to soak or cook in some excellent sauce for good flavour. That, and I find sauce gives great flavour to numerous meals! (from gravy, to general tso, to blackbean, tahini almond, sweet and spicy, etc)

For Christmas, I received a few vegan cookbooks, one of them called "My Vegan Recipe Journal". It's a nifty little book that gives you a recipe for each category (ie breakfast, sandwiches) and the rest of the pages are blank recipe templates for you to write your recipes in. Considering I usually end up scribbling ingredients on little pieces of scrap paper while I'm cooking, this is a decided improvement. I have a hard time writing down exact ingredients, so hopefully this book will be able to help me out. Have you ever seen your grandmother cook? Notice how they just throw stuff in there and then it ends up tasting amazing and you're possibly wondering "gee Grandma, how'd you do that?"...well, that's exactly how I cook.

This ginger lemongrass sauce goes really well with dumplings (gyoza), wontons, springrolls, and stirfries. 

1-2 cloves garlic
1/2 tsp fresh/jarred, minced/grated ginger
1 tbsp vegetable oil
1 tbsp toasted sesame oil
1/2 tbsp hot chili sauce (I used Sriracha)
1/2 cup or less water
1 or 1/2 stalk of fresh lemongrass


1. Saute garlic and ginger with vegetable oil in a small pot.

2. Add soy sauce and sesame oil, stir for a while. Add the water and the lemongrass leaves and let it infuse for 10 minutes.

3. When the lemongrass taste is strong enough for your taste, remove the leaves and the sauce is done.

Have you ever tried ginger lemongrass sauce before?


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