For the sauce:
.5 dl BESO
2.5 msk Soy Sauce
1 msk Sesame Oil
1.5 dl rice vinegar
1 msk Sriracha Sauce (optional)
1 msk ginger
2 msk red onion
1.5 msk Canola Oil
Options to accompany:
• Chicken Breast / Beef Steak / Pork Ribs / Shrimp
• Vegetables like: Brocoli, Bock, carrot, bell peppers (optional)
• Steamed Rice / Jasmine or Basmati
Finely chop the ginger and purple onion and reserve. Cut the vegetables thin and trying to have the same size depending on their shape and reserve separately. Clean the chicken / beef / pork / shrimp and cut it into medium cubes 3×3 approx.
In a bowl mix all the ingredients of the sauce, except the vinegar. Heat a small saucepan to medium temperature, add a little oil to fry the ginger and onion, once they are translucent add the liquid mixture, lower the temperature and let reduce for 10 min to concentrate the flavors.
In a hot frying pan with a little oil, sauté the vegetables and the chicken / beef / pork, since they have a golden color and the protein is fully cooked, add the sweet and sour sauce and the vinegar. Mix perfectly, let cook for 3 min to incorporate the flavors, rectify the seasoning and serve directly on steamed rice.
© BESO 2020