This recipe is adapted to be low-carb and for allergen removal from this Snappy Gourmet article.
INGREDIENTS:
- Soy Sauce (1 cup, low sodium)
- Turnip (size of an asian pear; peeled; alternatively use Choyte squash)
- Swerve-Brown Sugar Substitute (1/2 cup)
- Malt Vinegar (1 TBSP)
- Garlic (1 TBSP fresh, minced)
- Ginger (1 TBSP, fresh, minced)
- Green Onion (chopped)
- Sesame Seed Oil (1 tsp)
- pepper
INSTRUCTIONS:
- Measure ingredients.
- Dump into blender.
- Blend well.
- Cook in sauce pan for 5 minutes to thicken to desired thickness.
- For my ingredients, I needed to re-blend them after cooking.
- Jar.
- Refrigerate until using.
USE:
- On a sandwich or wrap, with or without mixing it with mayo.
- On meat or beans to flavor.
- In a stir fry.
- While cooking meats or beans in the slow cooker or on the grill.
Breakfast Substitute
Note: While cooking this recipe, I discovered a happy substitute for cooked breakfast cereal. A pealed, raw, minced, turnip processed in the blender or food processor but otherwise raw turnip, cooked in butter and then given a healthy covering of maple/brown sugar to form a sort of sauce covering the cooked turnip bits, could easily be a substitute for oatmeal or other such cooked cereals.
collectedgoodies 