Tonight my husband took a recipe from "Joy of Cooking" full of dairy and vinegar and put his own twist on it. It was so tasty I decided it was blog worthy. This sauce can be used in any stir fry of veggies with meat or tofu. Tonight he made a fried brown rice with asparagus with sliced chicken breast which he poured this sauce on. The ginger is not over powering making this a kid friendly dish, our toddler loved it.
Orange and Ginger Sauce
1 tbs Earth Balance
3/4 cup chopped mushrooms
1/4 cup shallots/onions
1 cup apple juice
2 tbs chopped ginger
3 cups vegetable stock (or chicken)
3/4 cup fresh orange juice
3/4 cup coconut cream (can find at Trader Joes)
1 tbs orange zest
Lemon juice to taste
salt/pepper to taste
Saute earth balance, mushrooms and onions until brown. Then add apple juice and ginger and cook until reduced by half. Add vegetable stock and orange juice and cook until reduced by half. Add coconut cream and cook until it coats the spoon. Strain sauce into bowl and add orange zest, lemon juice and salt and pepper to taste. Stores in the fridge up to 7 days and can be frozen for longer storage.
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