The Daily Grind, Chop and Fry

I made this on the big batch testing day, so didn’t really get to fully appreciate how useful this sauce was going to be at the time. We made it for the Green Goddess Rice Bowl, but it is going to be used in my house for broiling tofu, stir-fries, and I’m not sure what else yet. It’s a great condiment, too. Make a double batch.

Edit – I’ve started adding a little sugar to this sauce when making it for the Rice Bowl. So many things in the dish are tangy – the greens and both sauces – that it can be a little overwhelming. Sweetening this sauce really improved the taste, although it did add sugar to our dinner. Not much, though, and it made a huge difference. My husband went from complaining about it to liking it.

From refresh, the cookbook of the Fresh restaurants in Toronto.

½ cup tamari
3 tbsp. sesame oil
1 ½ inch ginger root, peeled and minced
4 tbsp. lemon juice

Put all ingredients in a saucepan. Bring to a boil and let simmer for 10 minutes. Remove from heat and let cool.

For stir-fry sauce, mix with orange or mango juice.

For shopping list, see….

Shopping List

tamari
sesame oil
ginger
1 lemon

Note: sparkspeople.com can be nuts. I use low-sodium soy sauce (tamari), which I realize still has sodium, but I want verification before I believe there are 1,150 mg in a few tablespoons of this. Take it with a grain of salt. Ha!

Nutrition Facts   User Entered Recipe
4 Servings
Amount Per Serving
Calories		115.2
Total Fat		10.2 g
	Saturated Fat	1.5 g
	Polyunsaturated Fat	4.3 g
	Monounsaturated Fat	4.1 g
Cholesterol		0.0 mg
Sodium		1,150.3 mg
Potassium		25.1 mg
Total Carbohydrate		3.6 g
	Dietary Fiber	0.1 g
	Sugars	0.4 g
Protein		2.1 g