Dark sauce Asian style, subtly sweet and sour

Ingredients for 1 servings:

• ½ m.-large onion(s), red
• 2 cloves garlic
• 2 pieces of ginger, same amount as garlic
• 2 m.-sized carrot(s)
• 1 tbsp, leveled brown cane sugar
• 1 handful of leeks, only the green part
• 2 tbsp soy sauce, Japanese
• 3 tbsp Asian sauce (Thai mushroom sauce)
• 1 tbsp rice vinegar
• 3 dl water
• 1 tbsp rapeseed oil or sunflower oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

quick to make for many portions

Finely dice the onions, peel the garlic and press it through a press, peel the ginger and press it through a garlic press (works wonderfully!). Clean and peel the carrots, cut into approximately 4 cm long pieces, halve them, and cut into fine strips. Wash a small handful of leek greens and cut them into small strips. Heat the rapeseed oil in a non-stick pan, add the onions, and sauté until they begin to brown, stirring constantly. Add the ginger and garlic, carrots, and leek, stirring or tossing regularly. After about 2 minutes, add the brown sugar and continue stirring. Once the sugar melts and everything turns a light brown color, add the water, soy sauce, mushroom sauce, and rice vinegar. Mix everything well and simmer for about 5 minutes. Set the sauce aside. You can now stir-fry whatever you like in the wok—meat, vegetables, mushrooms. Once browned, add a little sauce, bring to a boil briefly, season to taste, and serve with rice. The sauce isn’t overpowering, but it’s spicy with a slightly sweet and sour note.