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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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This recipe is from chef Isabel Cruz, who owns resturants in San Diego and one in my town of Ashland, Oregon. I adore this unique flavor and can't afford to go to her resturant EVERY day. I found this recipe in a newspaper article doing a internet search. Enjoy! Ingredients:
3/4 cup soy sauce |
1/2 cup gingerroot, chopped |
2 garlic cloves, chopped |
1/2 cup brown sugar |
1 cup cilantro, chopped |
2 tablespoons toasted sesame seeds |
1/2 cup green onion, chopped |
1 teaspoon chili flakes |
1/4 cup dark sesame oil |
1/4 cup honey |
Directions:
1. Puree all ingredients except the toasted sesame seeds in a blender. I mix the soy sauce and honey together first so the honey doesn't stick to the measuring cup. Once pureed, toss in the toasted sesame seeds.
2. The original recipe also called for 3/4 cup water, but it was to thin for me.
3. So far, my favorite way to use Soy Joy is in my version of a wrap at her restaurant.
4. Grill boneless chicken breasts and baste with the sauce. Soften rice sticks (very thin rice noodles) in very hot water and then stir fry to complete cooking with a little oil and more sauce. In a large tortilla add lettuce leaves, shredded carrots, strips of the chicken, and the noodles. I then add yet more Soy Joy sauce and a little bottled Thai peanut sauce. Oh Joy!
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