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Ingredients
- 1/4 oz minced garlic
- 3 oz low sodium soy sauce
- 12 oz pineapple juice
- 1 Tbsp grated fresh ginger root
- 1/4 tsp crushed red peppers
- 0.65 oz cornstarch (2 Tbsp)
- 6 oz water
Details
Preparation
Step 1
In a medium-small saucepan, weigh minced garlic, low sodium soy sauce, and pineapple juice. Remove from scale and add grated fresh ginger root and crushed red peppers.
In a 2 cup glass measuring cup, weigh cornstarch and water. Remove from scale and stir to dissolve cornstarch.
Put saucepan on the stove and bring soy sauce-juice mixture to a simmer. Add cornstarch and water mixture and heat, stirring constantly, until mixture thickens and clears. Do not boil for more than 15 seconds. Remove from heat and serve.
Comments: One way to grate ginger is with a ceramic Japanese grater (see above.) You rub the ginger across the nubby surface, and the grater collects the ginger pulp and juice.
But we love our high tech microplane grater, which is sharp as a razor and also easily grates citrus zest.
Yield = 21 oz 1 serving = 3 1/2 oz
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