1/2 cup soy sauce
1 inch of grated ginger
1 tsp of sugar (substitute- grate half an apple)
best if you whisk together 15 minutes before you serve
1/4 cup of lemon juice
2 TBS of fish sauce
1 TBS sugar (substitute Splenda or grate an apple or pear)
stir in 2 chopped red chili peppers and
3 grated garlic cloves
whisk while simmering on medium heat to blend all together
Sweet and Sour sauce
2 TBS sherry
1 cup pineapple juice
3 TBS white wine vinegar
2 tsp soy sauce
2 TBS brown sugar (substitute Splenda or grate an apple or pear)
2 TBS tomato sauce (not spaghetti sauce or paste)
1 small capsicum finely diced (or 1/4 of red bell pepper)
1 TBS cornstarch
Easy Cranberry sauce
1 can (8oz) whole cranberry sauce
1 tsp grated orange peel
3 TBS orange juice
1 tsp ground ginger (powder)
simmer on medium heat until cranberries breakdown
1 inch of butter
handful of button mushrooms sliced
1/2 cup chicken stock
1/2 cup cream
1 clove of garlic crushed
1 TBS chopped chives
cook on a pan until mushrooms are cooked
Chinese Lemon sauce (great for fried dumplings, egg rolls, spring rolls etc...)
3 TBS lemon juice (optional-add a few slices of lemon for visual prettiness)
3 TBS chicken stock
1 TBS honey (substitute 1/2 TBS of agave nectar)
1/2 tsp grated fresh ginger
1 TBS cornstarch
1 whole scallion sliced on a diagonal
cook all together on medium heat until it thickens
1/2 cup rice vinegar (substitute white vinegar)
1/2 cup white sugar (substitute Splenda)
1/4 cup water
3 TBS fish sauce
2 TBS sherry
3 cloves minced garlic
1/2-1 (depending on spiciness level) dried crushed chili seeds
1/2 TBS & water of cornstarch (equal parts stir together water & cornstarch)
simmer on medium heat until it thickens... then cool in a jar or container to cool
Korean Hot Pepper dipping sauce (good for lettuce wraps and more)
2 TBS hot pepper paste
2 cloves of garlic grated
1 TBS rice vinegar
1 TBS soy sauce
1 tsp sesame oil
2 tsp toasted sesame seeds
2 scallions chopped small
2 tsp sugar (can substitute Splenda)
