Spicy Blood Orange Ginger Sauce
| 1 | Tablespoon | Vegetable oil | |
| 2 | Tablespoons | Shallots | Sliced thin |
| 2 inch piece | Ginger | Peeled and sliced | |
| 2 | Cloves | Garlic | Sliced thin |
| ¼ | Cup | Red bell peppers | Coarsely chopped |
| ¼ | teaspoon | Curry powder | |
| ½ | Fresh lime | Juice only | |
| ½ | Cup | Mirin, apple juice or dry sherry | |
| 1.5 | Ounces | Veggie-Glace Gold or one teaspoon vegetable soup'n stock concentrate | |
| 1 | Tablespoon | Red chili paste | |
| ½ | Cup | Blood Orange Vinegar or a white vinegar | |
| ¼ | Cup | Sugar | |
| 1 | Tablespoon | Soy sauce | |
| Zest of one orange |
Sauté shallots, ginger, garlic, and bell pepper in vegetable oil for 1-2 minutes or until shallots are translucent. Add curry powder and cook briefly. Add the lime juice and mirin or dry sherry, and reduce by half. Add Veggie-Glace Gold, chili paste, blood orange vinegar, and sugar. Bring to a boil and stir until Veggie-Glace Gold is dissolved and sauce is at the desired consistency. Add Soy sauce then strain. Stir in zest of one orange and serve over vegetables, etc.
Mirin- A Japanese sweet rice wine.