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
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
- Calcium 4.0
