- 60ml (1/4 cup) soy sauce
- 3tbsp brown sugar
- 1 clove garlic, minced
- 1tsp fresh grated ginger
- 1tbsp water
- 1tbsp cornflour
- 120ml (1/2 cup) water (room temperature)
- 3tbsp MWELL Microbiome Powder
To make into a marinade:
Stir together the soy sauce, brown sugar, black sesame seeds, MWELL Microbiome Powder, minced garlic, grated ginger, and water.
Pour the mixture over meat, tofu or fish and marinate for 15-30 minutes, depending on what you’re cooking.
To whip into a sauce:
Stir together the soy sauce, brown sugar, black sesame seeds, MWELL Microbiome Powder, minced garlic, grated ginger, water, an extra 120ml of water, and another 1tbsp of cornflour.
In a small saucepan, bring the mixture to a simmer over a medium heat, whisking as you go. Once it reaches a simmer, it’ll thicken into a shiny, sticky sauce. Pour or brush it over your cooked meat, vegetables, or tofu, or serve in a bowl for dipping.
To cook it in a stir fry:
Stir together all of the ingredients in a bowl.
Once your stir fry meat or vegetables are cooked, pour the sauce mixture directly into your hot stir fry pan. Make sure the pan’s really hot – the heat will simmer and thicken the sauce on contact. Give everything a quick stir to coat, then serve.
Tips & Tricks:
Don’t turn leftover marinade into a sauce if it’s touched raw meat. Make a new sauce instead.