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Monday, August 3, 2009

[Healthy_Recipes_For_Diabetic_Friends] Japanese Garlic Sauce - 4g Carbs, trace Dietary Fiber

Japanese Garlic Sauce

Recipe By:
Serving Size: 4
Preparation Time: 0:00
Categories: Condiment LowCal (Less than 300 cals)
Lower Carbs Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon peanut oil
4 garlic cloves -- minced
1 1/2 tablespoons grated fresh ginger
1 bunch scallions -- white and light green parts only, chopped
1/2 cup dry white wine -- or rice wine
2 tablespoons light soy sauce -- or regular soy sauce
2 tablespoons rice wine -- or dry sherry
1 teaspoon sugar
1 teaspoon white wine vinegar

Heat oil in a large, heavy saucepan over medium heat. Add the garlic and ginger and saute until transparent, about 3 minutes. Do not allow the mixture to burn. Stir in the scallions and saute one minute more. Add the remaining ingredients and cook one minute longer. This sauce may be served hot or at room temperature.

Yield about 1 cup.

The first time I was confronted with a variation of this sauce was in a Japanese restaurant where it was served with sauteed soft-shelled [favorites]. Never were they any better. Since then, this sauce has become a staple in my kitchen, where I use its flavors to complement almost any grilled or sauteed [favorite]. It is especially good with sauteed [favorites, or roast [favorites] or when used as a basting sauce for grilled [favorites]. It can be prepared up to two days in advance and stored in the refrigerator.

Cuisine: "Asian"
Source: "The Complete Book of Sauces by Sallie Y. Williams, MacMillian Publishing, 1990"
S(Formatted by Chupa Babi): "Aug 2009"
Yield: "1 cup"
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Per Serving (excluding unknown items): 76 Calories; 3g Fat (62.1% calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 306mg Sodium

Exchanges: 0 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates