Monday, March 12, 2007

March 7, 2007: Chinese-style barbeque sauce

I'm getting psyched up for autumn and winter eating ahead of schedule and a symptom of that was the batch of non-sausage rolls that I made for dinner on Wednesday night. Usually Michael slathers his with chilli sauce, while I go for the more conventional Heinz tomato. But this time we put together some Chinese-style barbeque sauce from our Moosewood cookbook. With both tomato and chilli pastes involved it's something of a compromise sauce, but it's a compromise where we both gain more than we sacrifice: it's sweet, salty, hot and tangy in almost equal parts. As well as pouring it on the usual pies, sausages and burgers, I reckon this might make a good tofu marinade.

Chinese-style barbeque sauce
makes about a cup

In a bowl, combine:
  • 1/2 cup tomato paste
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons sesame oil
  • 1/4 cup apple juice
  • 1-2 teaspoons chilli paste
  • 2 tablespoons soy sauce
  • 2 garlic cloves, minced
  • 2 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon five-spice powder.
Taste, and adjust the flavour balance to your liking. Store leftovers in the fridge.


  1. This recipe with the vegan sausage rolls is spectacular! Thank you so much.
    Amber :)