Go to the Recipe: Tangy Soy-Vinegar Sauce for Baby Bok Choy and Other Vegetables
Just what I want. A sauce made with 50g of sugar. FAIL.
Hi Michael, So sorry to hear this recipe isn't to your liking! While I totally understand that this might not be the right sauce for people watching their sugar intake, I want to mention that it makes about 280 g. A serving size is about 30 g, so there are at least 9 servings here. We should have been more clear about that, so I will update. Thanks for commenting.
I'd also like to thank you for this excellent comment.
Instead of soy sauce (because some people can't eat soy) use coconut amino, and use stevia in place of sugar. Try a bit of sesame oil, toasted or not, to give it that Asian flavor. Works for me!
I'm with you Jess; An Asian flavour profile requires hot , sour , salty, AND sweet to achieve the distinctive and complex balance we (I) lust after . Without the sweet element it wouldn't be balanced; anyone can adjust proportions to their taste. Put in perspective : I got ~ 10 servings @ 5 g/serving; about a tsp.? That's good with me ! I needed that sweet to offset the ginger & salt , YUM.
How would you recommend doing sous vide bok choy?
A well balanced dipping sauce that went well with steamed dumplings last night.
Add a bit of orange juice, a spoon lemon marmalade and some chilis, let it boil for a few minutes and the results are even more delicious.
Hi BostonBestEats, There is a bok choy guide in the Joule app. It's free and available on iTunes and Google Play!
Anybody tried this sauce on fried rice?
I doubled the garlic, added sriracha, sesame oil, and a table spoon of oyster sauce. oh dear, I can barely restrain myself from drinking it...
