Sunday, June 3, 2012

Ginger Soy Marinade

Ginger Soy Marinade
cilantro (2 frozen cubes if you don't have fresh on hand)
2 tsp minced garlic
1 TB honey
2 TB lite soy sauce
salt and pepper
3 TB olive oil
fresh lime juice and zest from 1/2 of a lime
2 tsp fresh finely chopped ginger
1 TB water

Mix all of the above ingredients together and use as a marinade or as a sauce to add once you've cooked your dish. I used a bunch of veggies and chicken breast and it worked really well. The sauce isn't too salty - I think adding the little bit of water helped and you could really taste the fresh ginger and citrus. The flavor might be a little bit strong for the lighter taste of shrimp, but maybe just use less of the sauce. Thankfully this sauce also doesn't get too thick or syrupy.
I had some leftover brown rice I was able to use but if you're making fresh rice you could try out this recipe here for Cilantro Lime Rice:
1 TB oil
1 cup rice
1 1/2 cups chicken broth
2-3 cloves garlic
2 TB fresh lime juice
zest from one lime
1/2 cup cilantro, chopped
1 tsp salt

Heat the oil on low, add the garlic and rice - saute for about 2 mins. Add the broth, salt and lime juice, bring to a boil. Cover and cook on low for 15 minutes (depending on brown vs. white rice), when rice is done - add lime zest and cilantro, stir all together! Brown rice takes a lot longer to cook - so this recipe tends to work better with white but the extra flavors do nicely cover the sometimes grainy flavor of brown rice.

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