When adding soy sauce, start with less than half the amount and slowly add more to taste. Using vegetable broth makes this vegetarian.
In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper.
Dissolve the cornstarch in 1/4 cup water.
Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.
Add the soy sauce mixture; bring to a boil.
Reduce heat to medium and cook for 1 minute.
Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (115g) | ||
Recipe Makes: 4 | ||
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Calories: 264 | ||
Calories from Fat: 94 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.5g | 14 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 791.1mg | 27 % | |
Potassium 54.2mg | 1 % | |
Total Carbohydrate 37.2g | 11 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 37.1g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 264
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