Sichuan Sauce
Once you try this versatile stir-fry sauce it will become a staple in your weeknight dinner repertoire.
Ingredients
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3 tablespoons reduced-sodium chicken broth
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1 tablespoon tomato paste
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2 teaspoons Chinkiang vinegar, (see Ingredient Note) or balsamic vinegar
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1 teaspoon sugar
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1 teaspoon reduced-sodium soy sauce
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1/2 teaspoon sesame oil
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1/4 teaspoon cornstarch
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1/4 teaspoon crushed red pepper, or to taste
Directions
1.
Whisk broth, tomato paste, vinegar, sugar, soy sauce, oil, cornstarch and red pepper in a small bowl.
Tip:
Ingredient Note: Chinkiang is a dark, slightly sweet vinegar with a smoky flavor. It is available in many Asian specialty markets. If unavailable, balsamic vinegar is an acceptable substitute.
Nutrition information
Calories 15, Total Fat 1 g, Sodium 75 mg, Carbohydrate 2 g, Potassium 56 mg.
Percent Daily Values are based on a 2,000 calorie diet
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