SWEET MEAT SAUCE
Secret Asian Woman Sauce. Use to sauce your veg meats, side dish veggies and stir-fries.
Taste the meat of the seed! No animal here!
Makes 3-1/2 cups
3 c. water
1/3 c. unsulphured molasses
1/4 c. ready-to-use chopped garlic (Gia Russa brand contains no preservatives, oil or salt)
4 T. white Balsamic vinegar
1/3 c. light brown sugar
1/4 c. Teriyaki Marinade & Sauce by Kikkoman
1 T. liquid smoke
1 T. dry mustard
2 t. powdered ginger
1 t. onion powder
1 t. smoked paprika
1/2 t. red pepper flakes
1/4 t. ground allspice
freshly ground black pepper to taste
2 t. sea salt plus to taste
1/3 c. Le Sirop de Monin – Hazelnut flavor mixed in cup with 1 T. cornstarch and 2 T. arrowroot powder till dissolved
In large saucepan, over medium heat, combine all ingredients, except Hazelnut flavoring mixed with starches.
Stir well, bring to soft boil. Cook about 5 minutes, stirring as needed.
Now stir in the hazelnut flavoring and starch mix, stirring till thickened. Reduce heat to low and cook, uncovered, at a very small boil for 20 minutes. Salt and pepper to taste.
Remove from heat and let cool to room temperature before packing in covered containers to refrigerate.
Use heated for veg meats or as a sauce for veggie and/or veg meat stir-fries.
Notes: Use any sweetened hazelnut syrup you like – the kind coffee shops flavor coffees with. I used Le Sirop Monin brand – buy online.
If you don’t have a teriyaki sauce, then substitute soy sauce.
When cold, the sauce will be relatively thin. It thickens up when added to the skillet or wok and continues to cook – with either veggies or veg meats.
I used this sauce over boiled Swiss (red) chard. Tasted great – perfect match.
Wash 1 bunch fresh Swiss chard thoroughly removing all traces of sand or dirt. Remove stems up into each leaf. Boil in plain water till tender. Drain in colander, then when cool enough to handle, squeeze gently to remove excess water.
Heat skillet over medium heat. Place 1/3- 1/2 cup Sweet Meat Sauce in skillet. Roll the pan around to evenly distribute while the sauce bubbles up and begins to thicken.
Add the cooked chard, then stir to coat well. When hot, transfer immediately to plate. Serve alone or as a side dish.
Notes: Not all bunches of Fresh Swiss chard are the same size. When cooked, as with most leafy greens, they cook up small. I used one bunch and it was big enough for one serving if that’s all I’m having, or 2 servings if presented as a side dish.