60g spring onions, washed and sliced thinly
25g ginger, minced finely or grated on a microplane
3 small cloves green garlic
10g (2 teaspoons) brown rice vinegar
10g (2 teaspoons) tamari (gluten-free soy sauce)
45g (3 Tablespoons) sesame oil
Makes 1/2 cup of sauce
1. Combine all ingredients except oil.
2. Mix well, then slowly mix in oil to slightly emulsify.
Keeps well in the fridge for up to 2 weeks.
To use, add to your dish two minutes before the end of its cooking time. Try tossing it through fried rice, stirring it into a broth or soup, or adding to okonomiyaki batter. Alternatively, use as a condiment, but note that its flavours are quite strong when eaten raw. It can also be used as a marinade.
Looks so good Gill! They are always great, but a particularly good combination of veg for us this week! Just made a veggie lasagne with the squash, leeks and mushroom. Yum! X
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