Asian Ginger Dressing

Ingredient: cloves garlic, chopped

Asian Ginger Dressing

From Vegetarian Times

Servings

Ingredients

1/2 cup rice vinegar
1 tablespoon sherry (optional)
1/8 teaspoon ginger
2 cloves garlic, chopped
2 tablespoons apple juice concentrate
1 tablespoon soy sauce
1 tablespoon cornstarch
1/4 cup cold water

Servings

Ingredients

1/2 cup rice vinegar
1 tablespoon sherry (optional)
1/8 teaspoon ginger
2 cloves garlic, chopped
2 tablespoons apple juice concentrate
1 tablespoon soy sauce
1 tablespoon cornstarch
1/4 cup cold water

Instructions

In a small saucepan, combine all ingredients except cornstarch and water.
Bring to a simmer.
Cover and simmer for 10 minutes.
Remove from heat.
Using a slotted spoon, discard garlic.
Dissolve cornstarch in water and stir into sauce.
Simmer, stirring constantly, until sauce thickens slightly, about 2 minutes.
Transfer to a small bowl; cover and refrigerate until thoroughly chilled.
Use as a dipping sauce for Spring Rolls.

Roasted Veggies

Servings

Ingredients

2-4 red potatoes, cut in about 1 inch cubes
1 zucchini, cut into cubes
1 yellow squash, cut into cubes
1 red onion, julienned
4-6 shitake mushroom caps sliced
4 cloves garlic, chopped
1 tablespoon or oregano, minced
3 tablespoons tablespoons of sesame oil or olive oil
2 teaspooons Pink salt

Servings

Ingredients

2-4 red potatoes, cut in about 1 inch cubes
1 zucchini, cut into cubes
1 yellow squash, cut into cubes
1 red onion, julienned
4-6 shitake mushroom caps sliced
4 cloves garlic, chopped
1 tablespoon or oregano, minced
3 tablespoons tablespoons of sesame oil or olive oil
2 teaspooons Pink salt

Instructions

Preheat oven to 425.
In a large skillet, mix entire ingredients and stir thoroughly, making sure veggies are coated well.
Put the skillet in the oven and cook for 20-30 minutes until lightly browned.

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