Thai Sauce

Author: Canadian Living

Here is a gingery, spicy sauce for marinating and basting meats and poultry, or to add to a quick stir-fry.

  • Portion size 300 servings

Ingredients

  • 2/3 cups corn syrup
  • 1/2 cup rice vinegar
  • 1/2 cup cider vinegar
  • 1/4 cup grated gingerroot
  • 4 garlic cloves sliced
  • 1/2 teaspoon hot pepper sauce
  • 1 tablespoon cornstarch
  • 1/4 cup soy sauce
  • 2 tablespoons sesame oil

Method

In saucepan, bring corn syrup, vinegar, 1/3 cup (75 mL) water, ginger, garlic and hot pepper sauce to boil. Reduce heat and simmer, stirring, for 1 minute. Dissolve cornstarch in 1 tbsp (15 mL) water; stir into pan. Bring to boil; boil for 1 minute or until thickened. Remove from heat. Stir in soy sauce and sesame oil; let cool. Strain into jar with tight-fitting lid. (Can be refrigerated for up to 2 weeks).

Nutritional facts <b>Per 1 tbsp (15 mL):</b> about

  • Sodium 174 mg
  • Protein trace
  • Calories 50.0
  • Total fat 1 g
  • Saturated fat trace
  • Total carbohydrate 9 g

%RDI

  • Iron 0.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Thai Sauce

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