Thai Sauce
This recipe makes 1 servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL): about | - |
| cal | 50 |
| pro | 0 |
| total fat | 1 g |
| sat. fat | 0 |
| carb | 9 g |
| sodium | 174 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 1 |
Here is a gingery, spicy sauce for marinating and basting meats and poultry, or to add to a quick stir-fry.
Ingredients
- 2/3 cup corn syrup
- 1/2 cup rice vinegar or cider vinegar
- 1/4 cup grated gingerroot
- 4 garlic cloves, sliced
- 1/2 tsp hot pepper sauce
- 1 tbsp cornstarch
- 1/4 cup soy sauce
- 2 tbsp sesame oil
Preparation
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).
- Keywords : Condiments/sauces; Thai; Marinating; Ginger; Soy sauce;
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