Asian-Spiced Soy And Orange Sauce

Lift your dishes to fabulous new heights with this mouth-watering savoury sauce
By Annette Forrest
Styling Annette Forrest • Photography Louise Lister • Photo Chef Lara Reynolds
Asian-Spiced Soy And Orange Sauce

Asian-Spiced Soy And Orange Sauce

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  • 2 Tbsp 2 peanut oil

  • 2 tsp 2 finely grated ginger

  • 3 3 garlic cloves, finely chopped

  • ½ cup ½ freshly squeezed orange juice

  • 2 Tbsp 2 brown sugar

  • cup Shaoxing wine (Chinese cooking wine)

  • 2 Tbsp 2 salt-reduced soy sauce

  • 4 4 star anise

  • ¼ cup ¼ finely shredded orange rind

  • 2 tsp 2 sesame oil

  • ¼ tsp ¼ white pepper (or to taste)


  • Heat oil in a medium frying pan over medium heat. Add ginger and garlic. Cook, stirring, for 1 minute.
  • Add orange juice, sugar, Shaoxing cooking wine, soy sauce, star anise and orange rind. Stir until all sugar dissolves.
  • Bring to the boil. Reduce heat and simmer, stirring occasionally, for 10-12 minutes, until glossy and slightly thickened. Stir in sesame oil and white pepper, then serve.

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Market tips...

Try this

Serve this Asian-spiced Soy and Orange Sauce with rib-eye steaks, steamed Asian baby bok choy and shredded green onions (pictured above). Alternatively team with grilled pork chops, steak or roast duck. Or serve over pan-fried tofu and steamed Asian greens, with a scattering of roasted peanuts. Yum!

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