INGREDIENTS
2 tsp peanut oil
2 tsp sesame oil
5cm-piece ginger, peeled, cut into matchsticks
1 garlic clove, finely chopped
2 Tbsp salt-reduced soy sauce
1 Tbsp lemon juice
1 tsp caster sugar
METHOD:
Heat the peanut and sesame oils in a small saucepan over low heat.
Add the ginger and garlic and cook, stirring, for 30 seconds or until aromatic.
Remove from heat. Add the soy sauce, lemon juice and sugar and stir until the sugar dissolves.
Set aside to cool.
Serve on top of any green salad.
2 tsp peanut oil
2 tsp sesame oil
5cm-piece ginger, peeled, cut into matchsticks
1 garlic clove, finely chopped
2 Tbsp salt-reduced soy sauce
1 Tbsp lemon juice
1 tsp caster sugar
METHOD:
Heat the peanut and sesame oils in a small saucepan over low heat.
Add the ginger and garlic and cook, stirring, for 30 seconds or until aromatic.
Remove from heat. Add the soy sauce, lemon juice and sugar and stir until the sugar dissolves.
Set aside to cool.
Serve on top of any green salad.
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