My family loved this sauce.
1c soya sauce
scant 1/4c splenda
1 "finger" of ginger, minced or grated
2-3 cloves fresh minced or pressed garlic
approx. 2 cloves roasted garlic
1 tbsp miso paste
- roasted garlic is simple: 375F oven, wrap garlic heads in foil and bake 1 hour. when they are done, the garlic squeezes out and has the texture of butter. it is almost sweet tasting when it is roasted. no oil needed.
- if you buy fresh ginger, it keeps in the freezer for months and months. you can snap off a finger easily, and it peels and grates beautifully -- so much simpler than chopping and mincing.
- for a thicker sauce, i use less soya sauce and more miso.
whiz it up in the blender or MB.. I've used it as much as 3 weeks past the time I made it. stored in fridge.