For Fish, Chicken, Pork or Beef
This delicious and versatile glaze comes to us from the kitchens of Hathaway Young, flawless catering and event planning, with our thanks.
Combine in a saucepan
1 Cup Tamari or Soy Sauce
1/2 Cup Rice Wine Vinegar
2 tsp. Sesame Oil
2 Smashed Garlic Cloves (no need to chop)
1/2 Inch piece of Fresh Ginger (scraped and sliced)
1/4 Cup White Wine
1/4 Cup Orange Juice
1/4 Cup Ketchup
1/3 Cup Sugar ( or agave, or whatever you like)
1/4 Cup Honey
Bring just to a boil, then simmer uncovered for 15 minutes.
Strain and refrigerate.
I use this as a sauce for any fish or chicken. It's also a perfect glaze for pork or a beef stir fry..... I love it on steamed broccoli, it's completely versatile and a great sauce to have on hand, enjoy!