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Teriyaki Sauce




Source of Recipe


Andrew Weil, M.D.


List of Ingredients




3/4 cup chopped fresh pineapple (I used canned but well-drained)
1 Fuji, Gala, or Honeycrisp apple, cored, and cut into wedges
1 tablespoon chopped fresh ginger
1 scallion, cut into 1-inch pieces
1/2 cup packed light brown sugar
1/3 cup freshly squeezed orange juice
1/3 cup low-sodium soy sauce

Combine all of the ingredients in a saucepan over medium heat. Bring to a simmer, and then reduce the heat to low. Continue to cook for 20 minutes, until fruit is soft.
Allow mixture to cool for 20 minutes. Then transfer to blender or use an immersion blender to puree.

I used a mini food processor and blitzed the heck out of it. It had the texture of apple sauce. It was delicious. It was used in a recipe from the same book, chicken stirfry, which was also delicious. I had never used bok choy before (clearly not a stir fry person!), but will do so again. I liked it (the bok choy) more than David did. The stir fry was quite nice, with chicken, bok choy, broccoli, green beans, snap peas, onions stir fried with minced lemongrass, ginger, and sambal olek and the aforementioned sauce. Lovely served over steamed brown rice.

Recipe