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Suggest a better descriptionThe sauce that my Chinese friend showed me to make contained these ingredients. You can play with the ingredients to get the taste and consistency you want. Use more soysauce than vinegar. You can also put in a bit of sesame oil if you like. Ming told me she never makes it the same way twice, and from experience, I see what she means. But it always tasts good! Recipe by: srf@world.std.com (Stephanie R Faulkner) Posted to CHILE-HEADS DIGEST V3 #,
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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. |
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