* Exported from MasterCook *
Thai Spring Roll Sauce
Recipe By :Chef Jean Vachon
Serving Size : 10 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups water
1 cup sugar
1 tablespoon sake
3 tablespoons rice wine vinegar
2 teaspoons fresh ginger -- finely grated
1/2 cup carrots -- fine julienne
1 teaspoon hot pepper flakes -- or to taste
2 teaspoons garlic -- finely chopped
1/2 teaspoon soy sauce
Mix 2 cups of the water with the sugar, and boil until caramelized. Deglaze with the sake and rice wine vinegar.
Add ginger, carrots, pepper seeds, and garlic, and let the mixture reduce over low heat for approximately 2 minutes.
Add 1/2 cup water, verify the seasoning and add the soy sauce.
Makes 2 /2 cups (10 one quarter cup servings)
Prep time: 30 minutes
Cuisine:
"Asian"
Source:
"Cooking with Foods that Fight Cancer by Richard Beliveau & Denis Gingras, 2007"
S(Formatted by Chupa Babi):
"May 2011"
Yield:
"2 1/2 cups"
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Per Serving (excluding unknown items): 84 Calories; trace Fat (0.2% calories from fat); trace Protein; 21g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 22mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
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