Sichuan Sauce

Sichuan Sauce

Once you try this versatile stir-fry sauce it will become a staple in your weeknight dinner repertoire.

From EatingWell: February/March 2005, The EatingWell Healthy in a Hurry Cookbook (2006)
Yield: 1/3 cup, for 4 servings
Active Time: 5 minutes
Total Time: 5 minutes

Ingredients

  1. 3 tablespoons reduced-sodium chicken broth
  2. 1 tablespoon tomato paste
  3. 2 teaspoons Chinkiang vinegar, (see Ingredient Note) or balsamic vinegar
  4. 1 teaspoon sugar
  5. 1 teaspoon reduced-sodium soy sauce
  6. 1/2 teaspoon sesame oil
  7. 1/4 teaspoon cornstarch
  8. 1/4 teaspoon crushed red pepper, or to taste

Preparation

  1. Whisk broth, tomato paste, vinegar, sugar, soy sauce, oil, cornstarch and red pepper in a small bowl.

Tips & Notes

Nutrition

Nutrition Per Serving: 15 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 2 g carbohydrates; 0 g protein; 0 g fiber; 75 mg sodium; 56 mg potassium.

Nutrition Bonus:

Carbohydrate Serving

Exchanges: Free Food