Asian Spicy Sweet and Sour Glaze for Meats, Seafood and Vegetables

Name: Asian Spicy Sweet and Sour Glaze for Meats, Seafood and Vegetables
Total time: 600 s
Cuisine: American
Ingredients: 3/4 cup light brown sugar; 1/3 cup soy sauce; 2 tbsp rice vinegar; 2 tbsp oyster sauce; 3 minced cloves of garlic; 1 tsp ground ginger; 1/4 tsp black pepper; 1 tsp sriracha hot sauce; 1/4 tsp red pepper flakes for a mildly spicy sauce. Increase to 1/2 to 3/4 teaspoon for increased heat

fenway @Fenway

This is a very versatile glaze, make it as spicy as you like. It is brushed on near the end of cooking to prevent burning. Perfect for grilled chicken, pork, salmon and vegetables. Also great on skewers of meat and vegetables.

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Ingredients

10 mins

3/4 cuplight brown sugar
1/3 cupsoy sauce
2 tbsprice vinegar
2 tbspoyster sauce
3minced cloves of garlic
1 tspground ginger
1/4 tspblack pepper
1 tspsriracha hot sauce
1/4 tspred pepper flakes for a mildly spicy sauce. Increase to 1/2 to 3/4 teaspoon for increased heat

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Steps

10 mins

1

Combine all ingedients in a saucepan. Bring to a boil, reduce heat to a simmer and simmer until thickened to a light glaze about 10 minutes. Store in refrigerator but bring to room temperature for easier brushing.
2

Use on grilled chicken, salmon, tuna, shrimp, scallops, pork chops and many vegetables. Great for Kabobs of meat and vegetables. Brush glaze on the last few minutes of cooking to prevent burning.
3

Can also be used on roasted meats and vegetables, brushing on near the end of cooking time.

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Cooksnaps

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fenway @Fenway

on July 07, 2014 17:54

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.