• Glaze • Dipping Sauce • Grilling • Marinade • Stir-fry
Try pouring the sauce to over hot vegetables and noodles
Mix with olive oil to make a salad dressing.
Add to grated carrot and cabbage to make Asian-slaw.
Use as a marinade for chicken, beef, salmon or prawns, then BBQ, grill or bake.
Or simply use as a table sauce.
Recipe for Asian Tofu & Noodle Broth
Serves 10 as a starter or light main course
250g Karimix Orange Ginger Teriyaki Sauce ½ Chinese cabbage, shredded 150g shitake mushrooms, sliced 240g dried egg noodles 120g spinach, roughly chopped 750g silken tofu, cut into cubes 3 - 4 tbsp light soy sauce 2 tbsp freshly squeezed orange juice Zest of 2 oranges 2 tbsp rice vinegar
• Bring 3 litres of water, the Karimix Orange Ginger Teriyaki Sauce, cabbage, shitake mushrooms and noodles to the boil in a large pan. • Simmer for 3 - 4 minutes until the noodles are cooked, adding the spinach and tofu a minute before the end. • Remove from the heat and stir through the soy sauce, orange juice, zest and rice vinegar, and serve immediately.
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