Quick Korean BBQ Sauce

Did somebody say Korean BBQ?
Well, this is and isn’t about that. My point was to introduce the idea that you can copy or create your own sauce, ingredients and preparation so that you can say it’s Korean or Asian in general. All you have to do I toss in some of those baby corn, bamboo shoots and water chestnuts, right?
Well, you don’t have to go overboard. I have a mandolin and I make julienne anything to add to a pan with other veggies, pea pods and meat.
You don’t Evan have to go that far. Got any old oranges laying around that the kids are tired of eating? Throw those in. Add some lime juice with zest. Zest the oranges. Add some lemongrass chopped or even 1” sections so you can fish them out when the flavor is infused.
What meat do you have leftover in the fridge? Dice it and use that. Add some scallions, some broccoli, shred some cabbage, run the diakon radish through the mandolin and make strings. They make an awesome garnish. Got shrimp, fish or pork? Throw that in. You don’t need the chow mein ingredients but if you want them, toss them in.
If you want rice, cook it. If not, minced cauliflower mixed with minced garlic, onion powder, salt and pepper tossed and roasted on a sheet pan make a good substitute. You can also use spaghetti squash. Toss it in and oyster sauce, hoisin blend with tamari soy sauce flavors it really well.
Okay, heat a wok or large frying pan with olive and sesame oil in the bottom until it’s hot. Add the veggies and meat. Heat it until a little soft. Put 1/4 tsp of Chinese five spice sprinkled throughout.
The sauce I usually use is starting with a half empty bottle of sweet chile paste, add 1/4-1/2 cup apple cider vinegar, 2 tbsp hoisin sauce, 1 tbsp duck sauce, 1 tsp fish sauce, 1 tbsp oyster sauce and juice of 1 lime mixed well. You can get most of the ingredients in your local grocery store. Some of it may have to be purchased at Ann Asian market, but while you’re there, you can browse the various vegetables, spices, meats, sauces and check out the mochi in the refrigerator. It makes a great dessert.
Add this to the stir fried veggies and serve on 4 ounces of cauliflower rice.
It’s a great meal and it’s filling. The kids even like it.
Try it, it’s a relatively inexpensive meal that will dazzle anybody and have them asking for the recipe.

Have a great day and bon appetit!