
Author Notes:
Strawberries add a floral complexity to what is already a sweet, Asian style sauce. I like to infuse the berries with lemongrass since citrus notes compliment their flavor. I usually serve this sauce atop sauteed or broiled fish and sticky rice and steamed snow peas are great accompaniments to serve alongside.
Serves: 6
Ingredients
-
1.5
cups strawberries, trimmed
-
1
tablespoon fresh lemongrass, finely chopped
-
3
tablespoons granulated sugar
-
3
tablespoons soy sauce
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2
teaspoons toasted sesame oil
-
.5
cups water
-
1
teaspoon fresh ginger, grated
-
1
garlic clove, peeled and chopped
In This Recipe
Directions
- Place berries, lemongrass, sugar, water and ginger in a medium pot and bring to a gentle simmer.
- Cook for about 7 minutes, or until the berries begin to break down.
- Remove from heat and place the contents of the pot, along with soy sauce, garlic and sesame oil in a blender and pulse to combine.
- If the sauce appears too thick, thin with small amounts of water until it is a sauce like consistency.
- Taste and season with additional sugar or soy if desired.
- This recipe was entered in the contest for Your Best Strawberries
More Great Recipes:
Condiment/Spread|Asian|Lemongrass|Sesame Oil|Strawberry|Soy Sauce|Fruit|Make Ahead|Summer|Vegan|Gluten-Free
2 Reviews