This is a fantastic easy to make sauce for quick meals. It's perfect for springtime when stir-fry vegetables like Pak Choi, Spring Onions, Cabbage are plentiful.
3 garlic cloves, minced
1/2 cup soy sauce
1/2 cup water
Juice from one lime
1/4 cup honey
1 Tbs fresh ginger root, grated (optional)
Combine all ingredients and adjust to taste. Refrigerate and keep for up to one week. To use: marinate tofu, chicken or beef, then grill or broil. To thicken the unused marinade for use as a sauce: 1) Combine 1 Tbs corn starch in a small jug with 1/4 cup of water. 2) Heat 1 cup of the marinade in a sauce pan until it just begins to boil. 3) Whisk the corn starch mixture into the boiling marinade and stir until thickened. Remove from heat and serve over sauteed vegetables.