This easy, Korean-style marinade is perfect with our Kale Veggie Burger Stir-Fry! (It's a bit too sweet to pair nicely with the Carrot-Parsnip and Beet varieties).
Makes about 2/3 cup, enough to serve 4
1/8-segment Asian pear
1/4 cup honey
3 tablespoons soy sauce
1 teaspoon rice vinegar
1/2 teaspoon toasted sesame oil
2 cloves of garlic, minced
Freshly ground black pepper
Peel the pear and then finely grate it with the small holes of a box grater or a microplane. Combine with remaining ingredients in a small mixing bowl. Kept in an airtight container, the sauce will keep for 2 to 3 days.
To serve, drizzle about 1-1/2 teaspoons sauce per person over stir-fried vegetables towards the end of the cooking time, allowing it to sizzle caramelize slightly before removing from the heat.
Recipe by Sarah Chun