Combine the ingredients for the sauce in a saucepan and heat just to blend, stirring often. Cool to room temperature and serve. Makes 1 1/4 cups. http://www.barronspecialties.com/recipes.htm MC formatted by Barb at PK using Buster & SNT on 6/14/98 Recipe by: Joanne Hush, Classic Chinese Cooking, pg 37 By Barb at PK
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|Serving Size: 1 Serving (38g)|
|Recipe Makes: 6|
|Calories from Fat: 1 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 9.8mg||0 %|
|Potassium 29.2mg||1 %|
|Total Carbohydrate 11.2g||3 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 10.8g|
|Protein 0.2g||0 %|
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Calories per serving: 43
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