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Ginger Sauce
3 oz Scallions/green onions (1 bunch)
1½ Tbls Ginger Paste
½ Lemon juice & zest
1 Tbls Rice wine vinegar
1 Tbls Brown sugar
¾ cup Soy sauce
1 tsp Sesame Oil
Procedure
1. Add all ingredients to blender/magic bullet.
2. Blend until you get a runny chunky paste.
You don’t want it to be too smooth.
3. Store in fridge for 7 days or freeze for 4 months.
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