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Once upon a time, I was a Rick & Morty fanatic. I’m sure I shouted “Pickle Rick!” waaaayyyy too much, but I marveled at Harmon and Roiland’s deconstruction of sci-fi, sitcom, and cartoon tropes. Adult Swim had not been this culturally smart since the Space Ghost/Venture Brothers era. It motivated me to finally watch Harmon’s underappreciated-at-the- time Community (a far better show than R&M). I’ve lost most of my fanaticism, but I’m still looking forward to where Harmon and Roiland plan to take the story arc. Especially whether they will actually bring “that Mulan sauce” back into the mix or was it just a one-off joke and fans will be left hanging.
While the inspiration for this sauce comes directly from “The Rickshank Redemption” episode, I had no intention of actually re-creating the McDonald’s Mulan sauce. By all info on The Interwebs, that sauce was some unholy crossbreed of BBQ, teriyaki, and high fructose corn syrup. I’ll pass. Instead, I went for a more traditional savoy sweet Szechuan sauce with some of the characteristics of the Mulan sauce, but with far better balance and ingredients. I generally use this for its Rick intended purpose – dipping chicken nuggets (homemade of course), but it’s also a great glazing sauce for grilling.
6 cloves garlic, minced fine
1 tablespoon olive oil
4 tablespoons Balsamic vinegar
2 tablespoons Soy sauce
3 tablespoons Plum sauce
3 tablespoons Sriracha
3 tablespoons brown sugar
1 teaspoon red pepper flakes
1” piece of ginger, peeled & minced fine
Heat the oil in a small saucepan over medium heat. Add the garlic and saute until slightly golden. Add Balsamic vinegar, Soy sauce, and Plum sauce – whisking to combine thoroughly. Bring to a rapid simmer and let cook for 5 minutes until slightly reduced. Then add Sriracha, brown sugar, red pepper flakes, and ginger. Whisk to combine and simmer until sauce is reduced and thick.