Sweet & Spicy: serves 6-8
- 1/4 cup real maple syrup or agave nectar
- 1/2 cup vegetable or chicken broth or water
- 1/2 cup rice vinegar
- 1/2 teaspoon sea salt
- 1 small chili pepper, seeded and minced or 1/4 -1/2 teaspoon Sriracha sauce to taste or 1/4 teaspoon red pepper flakes
- 1 tablespoon kuzu root starch, tapioca starch or organic corn starch dissolved in a teaspoon of cold water
In a saucepan combine first 5 ingredients, bring to a boil then add kuzu to thicken. Let cool to serve.
Cambodian dipping sauce:
- 1/3 cup low-sodium GF tamari soy sauce
- 1/4 cup water
- 2 tablespoons agave nectar
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 teaspoon minced peeled fresh ginger
- 1 teaspoon chili paste
- 1 garlic clove, minced/pressed
Combine Tamari soy sauce and remaining ingredients in a small bowl; stir with a whisk.
Nutty dipping sauce (peanut free):
- 2 tablespoons minced fresh ginger
- 1/4 cup hot water
- 1/2 cup sunflower seed butter
- 2 tablespoons GF low sodium tamari soy sauce
- 4 tablespoons rice vinegar
- 2 tablespoons sweet white miso
- 1/4 teaspoon red pepper flakes
Combine ingredients in a small bowl; stir with a whisk.