Soy sauce

In the spirit of developing Eastern recipes, the first and most essential ingredient has to be soy sauce. Obviously we cannot have the ‘real’ thing but here is a soya-free alternative.

250ml good vegetable stock (see earlier recipe)
1 tablespoon balsamic vinegar
2 teaspoons black treacle
1 level teaspoon salt
1/2 a teaspoon finely crushed fresh garlic, or half that amount of dried garlic (either powder or flakes)
around 1/4 teaspoon (or a good pinch) ground ginger

1. Combine all of the ingredients in a small saucepan.

2. Bring to the boil then simmer for 5 minutes.

3. When cold, store in covered tub or jug in the fridge for up no more than a week, or freeze appropriately sized portions for later use.


About Tiger

dreamer. writer. thinker. sometimes all three at once.
This entry was posted in Chinese & Far Eastern-style food, Ingredients, sauces and tagged , , , . Bookmark the permalink.

One Response to Soy sauce

  1. Pingback: Vegetable stir fry | Benzoate Intolerance Support

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