One of my tricks for coming up with quick weeknight recipes involves whipping up a few sauces over the weekend and then keeping them in the fridge for later. This particular sauce, from my book “The Gluten-Free Asian Kitchen”, can be made about three days ahead of time. In the book it’s used to accompany Salad Rolls with Crab and also Roasted Pork Meatballs, but you could use it to gussy up a simple grilled chicken, pork tenderloin, or shrimp.
Since finding a perfectly ripe mango is notoriously difficult, I usually pick up a bag of frozen diced mango and defrost before using. Why not? This even saves you the step of dicing them as well.
Reprinted with permission from “The Gluten-Free Asian Kitchen: Recipes for Noodles, Dumplings, Sauces, and More”. Copyright @2011 by Laura B. Russell, Celestial Arts, an imprint of Ten Speed Press and the Crown Publishing Group, Berkeley, CA. Photo Credit: Leo Gong.