A great stir-fry sauce that's lower in sodium is tough to find. In the end the foundation for many of them is soy sauce that is very full of sodium. We attempted to create a tasty stir-fry sauce those of course, was lower in sodium. You'll agree that people created a champion. It's a lot of flavor which will increase your stir-fry recipes and really is easy to create. The typical stir-fry sauce begins at 580mg of sodium per tablespoon and climbs to more than 1000mg. Our sauce has 213mg of sodium per 1/4 cup that is 53mg per tablespoon. That's a significant difference. Simple to make and it has a large flavor that you should enjoy.
Stir-Fry Sauce - Serving's: 12 - (1/4 cup servings)
Per Serving: - Calories 45 Sodium 213mg
Fat 2g Protein 1g Carb 6g
Cholesterol 0mg Soluble fiber- trace
Garlic clove - minced or pressed
Chicken Broth - low sodium
Lite Soy Sauce - low sodium
Red Pepper Flakes
Pepper - ground
Heat the sesame oil in a tiny saucepan to medium. Add garlic clove and ginger root towards the oil and prepare for thirty seconds allowing the flavors to mix. Add some unsalted chicken broth, lite soy sauce, brown sugar, red pepper flakes, fresh lemon juice, lemon zest and ground pepper. Mix to mix.
Mix the corn starch and water into a little cup. Corn starch mix ought to be smooth without any protuberances.
Bring this mixture to some boil while stirring having a whisk. Add the corn starch and produce mix to a boil while stirring. Lower heat to some simmer when the mix boils. Simmer for thirty seconds then remove from heat.
This will make 3 glasses of sauce.
Using a piece of ice tray, freeze the sauce by 50 percent tablespoon cubes. When sauce is frozen, remove from trays and store inside a freezer bag within the frezzer. This enables you to employ the sauce when needed. (Sauce will remain good in freezer for approximately 3 several weeks)