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Garlic-Ginger-Soy Syrup
Chicken and Tri-Bell Chow Mein
Banana Leaf
Wrapped Halibut with Zucchini Rice
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Iris Tsai's Garlic-Ginger-Soy Filet Mignon
with Crispy Rice Cake
WINE NOTES
Harbin Beer: A premium lager with a complex flavor. Brewed
with traditional Chinese and European hops -- has a distinctive hop
aroma, medium body, and clean, crisp taste. One of China’s
northernmost and coldest cities, Harbin is home to extraordinary ice
festivals and China's oldest brewery.
Stony Hill Chardonnay 2002 "50th Anniversary": A beautiful
bright straw color, this chardonnay has mineral and citrus
qualities, with a touch of ripe melon. A rich mouthfeel and some
creaminess.
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Garlic-Ginger-Soy
Syrup
Master
Makes about 1 3/4 cups
- 3 tablespoons minced garlic
- 2 tablespoons minced ginger
- 1 bunch scallions, sliced
- 1 cup naturally brewed soy sauce
- 1 cup honey
- Juice of 2 large limes
- Grapeseed or canola oil
- Kosher salt and freshly ground black
pepper
In a saucepan over medium heat coated lightly
with oil, combine garlic, ginger and scallions and season very
lightly with salt and pepper. Sweat until softened, about 3 minutes.
Deglaze with naturally brewed soy sauce and add honey and lime
juice. Bring to a simmer and let mixture reduce about 30-40% to a
syrup consistency, about 10-15 minutes. To check consistency, use a
cool dish, draw a line of syrup on dish, and hold vertically. If
line holds with a few drips, that's a syrup consistency. Allow to
cool. You can then transfer Garlic-Ginger-Soy Syrup to a sterile,
wide-mouth jar, and store in fridge.
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