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Serving(s) |
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1-1/3 cups/325 mL |
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| General Category : Dips and Spreads |
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| Preparation Method : Boil/Simmer |
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Ingredients
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1 tbsp (15 mL) vegetable oil |
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8 cloves garlic, minced |
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1/4 to 1/2 tsp (1 to 2 mL) hot pepper flakes |
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1 cup (250 mL) vegetable or chicken stock |
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3 tbsp (45 mL) rice or cider vinegar |
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1/2 cup (125 mL) light brown sugar |
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4 tsp (20 mL) soy sauce |
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1/2 tsp (2 mL) black pepper |
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2-1/2 tsp (12 mL) cornstarch |
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Preparation
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In saucepan, heat oil over low heat; cook garlic and hot pepper until fragrant but not browned, about 2 minutes. Stir in stock, vinegar, sugar, soy sauce and pepper; increase heat to medium and simmer for 3 minutes. Mix cornstarch with 1 tbsp/ 15 mL water and stir into sauce; cook until thickened, about 30 seconds. Transfer to serving bowl; let cool to room temperature. (Make-ahead: Refrigerate for up to 2 days; serve at room temperature.)
Makes about 1-1/3 cups/325 mL.
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Nutritional information
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Per 1 tbsp (15 mL): about 30 cal, 0 g pro, 0.6 g total fat (0 g sat. fat), 6 g carb, 0 g fibre, 0 mg chol, 104 mg sodium. % RDI: 1% calcium, 1% iron.
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Source
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Homemakers Magazine: Dec./Jan. 2007
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