Asian Spicy Sweet and Sour Glaze for Meats, Seafood and Vegetables
Asian Spicy Sweet and Sour Glaze for Meats, Seafood and Vegetables

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, asian spicy sweet and sour glaze for meats, seafood and vegetables. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Asian Spicy Sweet and Sour Glaze for Meats, Seafood and Vegetables is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Asian Spicy Sweet and Sour Glaze for Meats, Seafood and Vegetables is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook asian spicy sweet and sour glaze for meats, seafood and vegetables using 9 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Asian Spicy Sweet and Sour Glaze for Meats, Seafood and Vegetables:
  1. Make ready 3/4 cup light brown sugar
  2. Prepare 1/3 cup soy sauce
  3. Get 2 tbsp rice vinegar
  4. Get 2 tbsp oyster sauce
  5. Take 3 minced cloves of garlic
  6. Prepare 1 tsp ground ginger
  7. Make ready 1/4 tsp black pepper
  8. Prepare 1 tsp sriraha hot sauce
  9. Take 1/4 tsp red pepper flakes for a mildly spicy sauce increas to 1/2 to 3/4 teaspoon for increased heat
Instructions to make Asian Spicy Sweet and Sour Glaze for Meats, Seafood and Vegetables:
  1. Combine all ingedients in a saucepan. Bring to a boil reduce heat to a simmer and simmer until thickened to a light glaze about 10 minutes. Store in refrigerator but bring to room temperature for easier brushing.
  2. Use on grilled chicken, salmon, tuna, shrimp, scallops, pork chops and many vegetables. Great for Kabobs of meat and vegetables. Brush glaze on the last few minutes of cooking to prevent burning.
  3. Can also be used on roasted meats and vegetables, brushing on near the end of cooking time.

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