Ingredients15 m servings 71 cals
- Heat the olive oil in a large skillet over medium heat; cook and stir the garlic and red pepper flakes in the hot oil until fragrant, 2 to 3 minutes. Add the ginger, soy sauce, honey, orange juice, sesame oil, lime juice, and sesame seeds; stir. Cook until heated, 2 to 3 minutes more.
Per Serving: 71 calories; 0.6 g fat; 16.8 g carbohydrates; 1 g protein; 0 mg cholesterol; 774 mg sodium. Full nutrition
ReviewsRead all reviews 13
I scaled this way, way, WAY down and loved it. I cooked it a little longer to reduce it a bit. This is one of those recipes where you need to be able to adjust on the fly to what you need -- I u...
This stuff is great! I used pineapple juice instead of orange because it's what i had on hand. Also i didn't have sesame oil, so i just upped the amount of sesame seeds used to give the sauce m...
Very good with baked coconut shrimp. I didn't have any fresh ginger on hand, so I had to substitute ground ginger.
To reduce the thinness, I stir in a little cornstarch or arrowroot starch before cooking. These are commonly used thickening agents in just about any Asian style sauce.
Amounts waaaay too big...would reduce by 2./3 next time. Good recipe, a little spicey for our liking and I had used only 3 tsp instead of 4.5 tsp of red pepper flakes. I used as a stir fry sauce...
This is a great dipping sauce recipe!!! I made coconut shrimp earlier in the day and felt that I needed a dipping sauce different from the cocktail sauce I normally use. I had to scale this sauc...