60g spring onions, washed and sliced thinly
25g ginger, minced finely or grated on a microplane
3 small cloves green garlic
10g (2 teaspoons) brown rice vinegar
10g (2 teaspoons) tamari (gluten-free soy sauce)
45g (3 Tablespoons) sesame oil
Makes 1/2 cup of sauce
1. Combine all ingredients except oil.
2. Mix well, then slowly mix in oil to slightly emulsify.
Keeps well in the fridge for up to 2 weeks.
To use, add to your dish two minutes before the end of its cooking time. Try tossing it through fried rice, stirring it into a broth or soup, or adding to okonomiyaki batter. Alternatively, use as a condiment, but note that its flavours are quite strong when eaten raw. It can also be used as a marinade.
"Rob, Shelley and the team have been delivering delicious, high quality food to us for the past two years, including lots of fantastic locally grown produce. This family couldn't do without them"
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