Sunday, July 29, 2007

Ginger-Garlic Teriyaki Sauce and Marinade

I started doing stir-fries out of the blue one day, and since then I've been playing around with different sauces and marinades for the veggies, seafood and tofu that sometimes get thrown in. I love teriyaki, but hate the bottled stuff that tastes like slightly soured corn syrup and never has enough kick for me. So I came up with my own! This is one of my fave stir-fry sauces, because it soaks into everything and condenses just enough on the heat to coat everything nicely without becoming "gluey". That said, I don't reccomend this as a dipping suce or glaze unless you condense it a lot first... it is very fluid.

Ginger-Garlic Teriyaki Sauce and Marinade
1/2 cup rice wine vinegar
1/2 cup low-sodium soy sauce
1 1/2 tbsp dark brown sugar
1-inch piece ginger root, grated
3-4 cloves fresh garlic, crushed
1/2 cup boiling water

  1. Combine soy sauce and vinegar in a jar with a tight-fitting lid.
  2. Dissolve sugar in soy sauce mixture, mix in ginger and garlic.
  3. Pour boiling water into the mix, screw the lid on the jar, and shake well to combine.
  4. Let stand in the fridge at least 1 day before use to allow flavours to blend.

Amount Per Serving
Calories: 44.2
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 817.7 mg
Total Carbs: 9.6 g
Dietary Fiber: 0.0 g
Protein: 1.1 g

I thought it was neat that this quick little sauce of mine was actually an antioxidant powerhouse, thanks to the fresh ginger and garlic that get pressed into the mix. World's Healthiest Foods states that:

  • Ginger is a good source of potassium, magnesium, copper, manganese and vitamin B6. Ginger extracts have been shown to have both antioxidant, anti-inflammatory and anti-tumor effects on cells.
  • Garlic is an excellent source of manganese, a very good source of vitamin B6 and vitamin C and a good source of selenium. One reason for garlic's beneficial effects may be its ability to lessen the amount of free radicals present in the bloodstream. According to a study published in Life Sciences, a daily dose of 1 ml/kg body weight of garlic extract for six months resulted in a significant reduction in oxidant (free radical) stress in the blood of patients with atherosclerosis.

With that in mind, I'm submitting this sauce recipe for Sweetnick's ARF / 5-A-Day Tuesday!

1 comment :

zlamushka said...

wow, u make your own teriyaki marinade? eXCELLLENT. I am also a beig anti-bottled stuff fan, so I make all of my masalas, curries, pastes .... from scratch. Very nice one.. thanx a lot for sharing..

Actually, I have a recipe in my collection for teriyaki and it states mirin there (soy sauce, mirin, sake and brown sugar). But I definitelly like the addition of garlic and ginger.