Sass Gets Saucy

Get ready for the craziest, most complex sauce by Sass yet…

  • olive oil to sauté
  • 3 garlic cloves, roughly chopped
  • 3 T roasted red pepper, smooooshed (very technical term)
  • 2 T tahini
  • 1/2 lemon, juiced
  • 1 T crushed red pepper
  • 2 T fish sauce
  • 1 T hoisin
  • 1 T grape jelly
  • 3 T dark brown sugar
  • 3/4 cup water (or to thin to your preference)

Simmer it all together.

You don’t get to see this mixture unless you are daring enough to make it.  In short, it does not look pretty!

The main event…

DSC_0004

DSC_0003

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  • olive oil to sauté
  • 1 head bok choy, separated stems and leaves, chopped
  • 8 ounces tempeh, cubed
  • 8 large broccoli florets
  • 2 cups string beans
  • 6 large button mushrooms, sliced
  • brown rice (however much you want), cooked per instructions
  • Sesame and chia seeds, for sprinkling

Sauté the stems of the bok choy until starting to soften.  Brown the tempeh.  Add the remainder of the veggies and cook until heated well.

Serve veggies and tempeh over rice.  Pour sauce over mixture to taste.

Lulu loves her veggies!

DSC_0021Texture and flavor delights!

So I would never lie to you.  So I must disclose that this sauce was weird interesting.  I loved the sweet from the brown sugar and hoisin.  I loved the spicy from the crushed red pepper.  I did not love the tahini and fish sauce.  I’m honestly not sure of the good or bad the other ingredients brought to the mix.  Maybe it was just too many things!  But, I will try it again with some tweaking.  Stayed tuned in the coming weeks.

Does anyone know how to use fish sauce appropriately?  I bought it to make Pad Thai, but want to expand my use; any suggestions?

DSC_0020Chicken for the little beggar.

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