This flavourful Asian-style sauce makes perfect sticky ribs and wings, or an easy glaze for salmon. Baste with it during the last couple of minutes of cooking to prevent the sauce from burning. You can also serve it at the table for dipping.
- Portion size 2 servings
- Credits : Canadian Living Magazine: July 2012
Ingredients
Method
In saucepan, heat oil over medium heat; cook shallots, garlic and ginger, stirring occasionally, until fragrant and golden, about 2 minutes.Stir in hoisin sauce, honey, 1/4 cup water, vinegar, sesame oil and hot pepper flakes; bring to boil. Boil until thickened slightly, 2 to 3 minutes.
Whisk cornstarch with 1/4 cup water; whisk into sauce and simmer until thickened, about 1 minute. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 2 weeks.)
Nutritional facts Per 1/4 cup: about
- Fibre 1 g
- Sodium 262 mg
- Sugars 22 g
- Protein 1 g
- Calories 159.0
- Total fat 5 g
- Potassium 103 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 29 g
%RDI
- Iron 3.0
- Folate 3.0
- Calcium 1.0
- Vitamin A 1.0
- Vitamin C 2.0
