Caramelised Sauté Végétal

10 - 20 mins


Sauté Végétal 1 kg
Caster Sugar 150 g
Soy sauce 86 g
Ground ginger 5 g

Liquid honey 40 g
Ketchup 40 g
Garlic powder 5 g
Salt & pepper


  • The night before, combine the caster sugar, soy sauce, ground ginger, honey, ketchup and garlic powder in a mixing bowl.
  • Whisk the ingredients together and add the Sauté Végétal.
  • Mix well and marinate 24 hours in the refrigerator.
  • The next day, brown the Sauté Végétal and the marinade in a hot wok until the marinade is reduced by half (thick enough to cling to a spoon).
  • Serve with rice pilaf.

Chef tip

The sugar in the marinade gives a tender, caramelised crust when cooking.