Ingredients with Measurements:
- 1 pound Jiangsu Kumquats
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 1/4 teaspoon red pepper flakes
- 1/4 cup water
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- Sesame seeds, for garnish
Special equipment needed:
- Medium-sized pot
- Whisk
- Serving dish
Step-by-step instructions:
1. Rinse the kumquats and pat them dry. Cut off the stem end of each kumquat and slice them in half.
2. In a medium-sized pot, combine soy sauce, brown sugar, rice vinegar, grated ginger, red pepper flakes, and water. Bring the mixture to a boil over medium-high heat.
3. Add the kumquats to the pot and reduce the heat to low. Simmer the kumquats for 10-15 minutes, or until they are tender.
4. In a small bowl, whisk together cornstarch and cold water until smooth. Add the mixture to the pot and stir well.
5. Cook for an additional 2-3 minutes, or until the sauce has thickened.
6. Transfer the kumquats and sauce to a serving dish. Garnish with sesame seeds.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories: 110
Fat: 0.5g
Sodium: 720mg
Carbohydrates: 26g
Fiber: 3g
Sugar: 19g
Protein: 2g
Substitutions for ingredients:
- You can use any type of kumquat for this recipe.
- You can substitute rice vinegar with apple cider vinegar or white vinegar.
- You can use honey instead of brown sugar.
Variations:
- You can add sliced garlic to the sauce for extra flavor.
- You can add sliced scallions or cilantro for garnish.
Tips and tricks:
- Make sure to remove the seeds from the kumquats before cooking.
- If the sauce is too thick, add a little more water to thin it out.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
Storage instructions:
- Store the leftover kumquats and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the kumquats and sauce in a pot over low heat until warm.
Presentation ideas:
- Serve the kumquats and sauce in a small bowl or on a plate.
- Garnish with sesame seeds for added texture and flavor.
Garnishes:
- Sesame seeds
- Sliced scallions
- Cilantro
Pairings:
- Serve with steamed rice or noodles for a complete meal.
Suggested side dishes:
- Stir-fried vegetables
- Steamed bok choy
- Egg drop soup
Troubleshooting advice:
- If the sauce is too thin, add more cornstarch and water mixture to thicken it.
Food safety advice:
- Make sure to wash the kumquats thoroughly before cooking.
- Store the leftovers in the refrigerator and consume within 3 days.
Food history:
- Kumquats are native to China and have been cultivated for thousands of years.
Flavor profiles:
- The kumquats have a sweet and sour flavor, while the soy sauce adds a savory umami taste.
Serving suggestions:
- Serve the kumquats and sauce as an appetizer or side dish.
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Region: Chinese