Vegan Manchurian Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 ml vegetable stock
- 3 tablespoon soy sauce
- 3 tablespoon ketchup
- 2 tablespoon cornstarch
- 1 tablespoon rice wine vinegar
- 2 teaspoons sugar
- 1 teaspoon ginger
- 1 teaspoon sriracha sauce
- 1 teaspoon garlic
- 1 spring onion (s)
Print Recipe
Pin Recipe Instructions
- Slice the spring onion and set aside the green part. Heat some oil in a small saucepan. Briefly sweat the white part of the spring onions 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 onions. Mix the starch with a little cold water and stir into the sauce. Bring to the boil, stirring, until the sauce thickens. Serve lukewarm or cold.
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