Brown sauce for Chinese recipes
In a sauce pan, dissolve 1 tbsp cornstarch in 1 cup cold broth. For vegetarians, vegetable broth can be substituted.
Next, add 1 tbsp soy sauce. Heat the sauce on medium low.
Use a garlic press to crush one medium sized clove of garlic. If you don't have a press, then mince the garlic very finely, or use 1/2 tsp garlic powder. Stir the garlic into the brown sauce.
Add 1/8 tsp red pepper for a spicy sauce. For a milder sauce, you can add just a dash, or omit it altogether. Next, add 1/4 tsp ground ginger. Stir sauce to prevent it from burning on the bottom of the pan.
When the sauce has become thicker, add the honey or sugar, and some black pepper to taste. For a variation, you can also use molasses.
When it has thickened to your liking, pour it over stir fried vegetables and pieces of chicken or beef. Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (277g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 106 | ||
Calories from Fat: 2 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 877.7mg | 30 % | |
Potassium 59.1mg | 2 % | |
Total Carbohydrate 25.7g | 8 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 25.4g | ||
Protein 1.4g | 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: 106
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