| Total sodium per ounce: 54mg |
Total calories per ounce:: 18 |
Servings: 24 ounce |
Ingredients
- 3 tbsp cornstarch
- 1/4 cup brown sugar, packed
- 1/4 teaspoon fresh minced ginger
- 2 cloves garlic, minced
- 1/2 cup sodium reduced soy sauce (China Town)
- 1/4 cup rice vinegar
- 1/2 cup water
- 1 1/2 cups no/low sodium broth (vegetable, beef or chicken depending on meat being used in stir fry)
Directions
Combine all ingredients in a large glass jar with a lid.
Screw lid on.
Shake well.
Can store in refrigerator for up to 2 weeks. Shake well before using.
To use sauce: stir fry your vegetables and meat as desired, add appropriate amount of sauce, bring to a boil, boil for 1 minute or until slightly thickened. Serve.
Makes 24 oz (if necessary add a bit more water to get to 24 oz)
