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
- 3 tablespoons reduced-sodium chicken broth
- 1 tablespoon tomato paste
- 2 teaspoons Chinkiang vinegar, (see Ingredient Note) or balsamic vinegar
- 1 teaspoon sugar
- 1 teaspoon reduced-sodium soy sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon cornstarch
- 1/4 teaspoon crushed red pepper, or to taste
Preparation
- Whisk broth, tomato paste, vinegar, sugar, soy sauce, oil, cornstarch and red pepper in a small bowl.
Tips & Notes
- Ingredient Note: Chinkiang is a dark, slightly sweet vinegar with a smoky flavor. It is available in many Asian specialty markets. If unavailable, balsamic vinegar is an acceptable substitute.
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.
Exchanges: Free Food