Jan. 14th, 2014

killing_rose: A loon in a snowstorm, trying to catch the snowflakes. (Westchester Lagoon, Anchorage, AK) (Loon)
[personal profile] killing_rose
I've been using a mock soy sauce and mongolian beef sauce of recent that's working well for my house, but that I haven't written down the tweaks that make it useable for us yet. There are lots of mock soy sauces out there; we've used multiple ones. This one is, by far, my favorite.

Here are the original recipes.

As we don't do a lot of ginger in the house or chili oil and remembering to do the mock soy ahead of time is hard, I've had to do some tweaking.

Mongolian beef sauce (tastes a lot like teriyaki):

1/4 cup mock soy sauce

2 teaspoons rice vinegar

3 Tablespoons brown sugar

Add on top of meat, cover, let simmer on medium heat about 5 minutes and it will be done and ready to eat.

Mock soy sauce:

1 cup gluten-free beef broth/stock

1 teaspoon rice vinegar

1 1/2 teaspoons dark unsulphured molasses

Literally one shake of powdered ginger

Liberal shaking of onion and garlic powder

Add all to small sauce pan. Set on medium-high heat, covered. Stir often so nothing burns. Once it's started boiling, stir again, turn off the heat, re-cover, and wait for it to reduce a bit. Should make about 1/2 to 3/4 cup mock soy sauce. Stays fine stored in our fridge in plastic containers for 2 weeks.


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