You can buy all-purpose Asian sauces at the grocery store, but most of them are loaded with sugar and fat. This one—with lots of ginger and garlic and just a little bit of oil—is very flavorful.
Recipe information
Yield
makes 1 3/4 cups (28 servings)
Ingredients
Preparation
Step 1
Heat a large nonstick sauté pan over high heat. When the pan is hot, add the sesame oil. Add the ginger, garlic, and scallions, and sauté, stirring often, until very fragrant, about 2 minutes.
Step 2
Meanwhile, place the cornstarch in a medium bowl. Add the soy sauce, chicken broth, rice vinegar, and ketchup, and whisk to blend.
Step 3
Whisk the cornstarch mixture into the sauté pan and bring the sauce to a simmer. Reduce the heat to medium and simmer, whisking constantly, until the sauce has thickened, about 2 minutes. Season with salt and pepper to taste, if desired.
Step 4
Store the sauce in a covered container in refrigerator for up to 1 week.
nutrition information
Step 5
Fat: 1g (before), 0.5g (after)
Step 6
Calories: 25 (before), 12 (after)
Step 7
Protein: 0g
Step 8
Carbohydrates: 1g
Step 9
Cholesterol: 0mg
Step 10
Fiber: 0g
Step 11
Sodium: 233mg
