How to make QuickStir-Fry Sauce
Prep
time: 10 minutes | Cook time: 5 minutes| Serves 2
½ cup low-sodium soy sauce
½ cup chicken or vegetable broth
3 tablespoons catsup (free from high-fructose corn syrup)
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon brown sugar
1½ teaspoons honey
1 teaspoon sriracha or other hot sauce
¼ teaspoon freshly ground black pepper
½ cup cold water
2 tablespoons cornstarch
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 teaspoon ground ginger
½ cup chicken or vegetable broth
3 tablespoons catsup (free from high-fructose corn syrup)
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon brown sugar
1½ teaspoons honey
1 teaspoon sriracha or other hot sauce
¼ teaspoon freshly ground black pepper
½ cup cold water
2 tablespoons cornstarch
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 teaspoon ground ginger
1
In a medium bowl,
stir to combine the soy sauce, broth, catsup, rice
2
In a small
bowl, mix together the water and cornstarch until there are no lumps. Set aside.
3
In a small
saucepan over medium heat, heat the olive oil. Sauté the
4
Whisk in the
soy sauce mixture, and bring the liquid to a boil.
5
Slowly whisk
in the cornstarch mixture. Cook the sauce for a few
6
Store the
sauce in an airtight container in the refrigerator for up to 1
using.
using.
Per
Serving (¼ cup):
Calories: 93 Total fat: 5g Sodium: 846mg Total carbs: 10g Sugar: 4g Fiber: 0g Protein: 2g
Calories: 93 Total fat: 5g Sodium: 846mg Total carbs: 10g Sugar: 4g Fiber: 0g Protein: 2g
