Not sure how this could be classified as Thai as there aren't really any
strong Thai flavors in it but even more so I'm wondering how this could be
considered diabetic friendly at 21g per serving. A typical spring roll
sauce is about 1-2 tablespoon per serving which is a lot of carbs for such
little sauce.
-----Original Message-----
From: Chupa Babi
Sent: Sunday, May 29, 2011 11:08 AM
To: Vegetarian-MC-Recipes
Subject: [Healthy_Recipes_For_Diabetic_Friends] Thai Spring Roll Sauce - 21g
Carbohydrate; trace Dietary
* 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"
- - - - - - - - - - - - - - - - - - -
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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