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Sichuan Sauce

Sichuan Sauce
This Recipe Is:

WebMD Recipe from EatingWell.com

Once you try this versatile stir-fry sauce it will become a staple in your weeknight dinner repertoire.

Ingredients
Prep: 5 minutes | Total Time: 5 minutes
  • 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
Instructions
  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.

Nutritional Information

Makes: 1/3 cup, for 4 servings
  • Calories15
  • Fat1 g
    • Saturated fat0 g
  • Cholesterol0 mg
  • Carbohydrates2 g
    • Dietary fiber0 g
  • Protein0 g
  • Sodium75 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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