Vegan Manchurian Sauce

Ingredients for 1 servings:

• 200 ml vegetable stock
• 3 tbsp soy sauce
• 3 tbsp ketchup
• 2 tbsp cornstarch
• 1 tbsp rice wine vinegar
• 2 tsp sugar
• 1 tsp ginger
• 1 tsp Sriracha sauce
• 1 tsp garlic
• 1 spring onion(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

perfect as a spicy dip for spring or summer barbecues

Slice the spring onion and set the green part aside. Heat a little oil in a small saucepan. Briefly sauté the white part of the spring onion with the garlic and ginger. Add the soy sauce, ketchup, rice wine vinegar, sugar, and Sriracha sauce and simmer briefly. Add the vegetable stock and the green part of the spring onion. Mix the cornstarch with a little cold water and stir into the sauce. Bring to a boil while stirring until the sauce thickens. Serve lukewarm or cold.