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Canyon Ranch Mongolian BBQ Sauce
Makes 16 Servings
*1/2 cup low-sodium tamari sauce
*2 tbls. sugar
*1/4 cup rice vinegar
*1 tbls. sesame oil
*1/2 cup sake
*1/3 cup water
*1/3 cup ketchup
*Pinch ground coriander
*Pinch ground ginger
*1/4 tsp. red chili flakes
*1/4 cup minced leeks
*2 tsp. minced fresh garlic
*2 tsp. peeled and minced fresh ginger
*2 tbls. water
*2 tbls. low-sodium tamari sauce
1In a large saucepan, combine 1/2 cup tamari sauce, sugar, rice vinegar, sesame oil, sake and 1/3 cup water and bring to a boil. Add ketchup, coriander, ground ginger and red chili flakes. Simmer for 10 minutes. Remove from heat.
2In a small bowl, combine leeks, garlic, fresh ginger, 2 tablespoons water and 2 tablespoons tamari sauce. Add to cooked mixture and stir until combined. Pour into a jar.
3Cover and store in refrigerator up to 2 weeks.
  • This can be used as a marinade for fish, chicken or even tofu. It also works well as a stir-fry sauce.
  • EACH 2 TABLESPOON SERVING CONTAINS APPROXIMATELY: 35 calories, 4 gm. carbohydrate, trace fat, 0 mg. cholesterol, trace protein, 288 mg. sodium, trace fiber

Scott Uehlein, Executive Chef, Canyon Ranch Health Resort, Tucson, Arizona