FAST & FLASH
Use ginger while it’s at its zingy spring best Fresh ginger, onion, lemon, light soy sauce, rice vinegar, coconut sugar or soft brown sugar
Recipes, styling & photographs JULIE LE CLERC
Spice it up with delicious and quick ginger recipes.
Peel and roughly chop 60g fresh ginger and place in a blender with 1 chopped onion, the grated zest and juice of ½ lemon, ¼ cup light soy sauce, ¼ cup rice vinegar and 1 tablespoon sugar. Blitz in short bursts to form a chunky, wet paste. Store in the fridge; use within 7 days. Use as a dipping sauce, dressing for noodles, tofu or vegetables, or as a marinade for poultry, meats or vegetables. Makes 1¼ cups
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en-nz
2021-10-01T07:00:00.0000000Z
2021-10-01T07:00:00.0000000Z
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