Soy and ginger sauce

Preparation info

    • Difficulty


Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

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Coarsely chop 25 g/1 oz root ginger and infuse it in 150 ml/5 fl oz/ cup of water, leaving it for 10 minutes. Make the basic roux and strain the ginger water into it. Add 150 ml/5 fl oz/ cup of soy sauce and mix thoroughly. If you find soy sauce too strong, use 300 ml 10 fl oz/¼ cups of water to infuse the ginger and then add as much soy sauce as your palate will take.