Once you try this versatile stir-fry sauce it will become a staple in your weeknight dinner repertoire.
| Prep Time: | 5 minutes |
| Ready in: | 5 minutes |
| Yield: | 1/3 cup, for 4 servings |
| Ease of Prep: | Easy |
| Recipe Ingredients | |
| 3 tablespoons reduced-sodium chicken broth | |
| 1 tablespoon tomato paste | |
| 2 teaspoons Chinkiang vinegar (see Ingredient Note) or balsamic vinegar | |
| 1 teaspoon sugar | |
| 1 teaspoon reduced-sodium soy sauce | |
| 1/2 teaspoon sesame oil | |
| 1/4 teaspoon cornstarch | |
| 1/4 teaspoon crushed red pepper , or to taste | |
Recipe Directions
- Whisk broth, tomato paste, vinegar, sugar, soy sauce, oil, cornstarch and red pepper in a small bowl.
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.
Health Advantages: low calorie, low carb, low sat fat, low cholesterol, low sodium, heart healthy.
| Nutrition Information | ||||||||
| Servings Per Recipe: 4 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 15 cal | Carbohydrate Servings: | ||||||
| Carbohydrates: | 2 g | Dietary Fiber: | 0 g | Cholesterol: | 0 mg | |||
| Fat: | 1 g | Sodium: | 75 mg | Saturated Fat: | 0 g | |||
| Protein: | 0 g | Potassium: | 56 mg | Monounsaturated Fat: | 0 g | |||
