ROCKIN’ ASIAN STIR-FRY SAUCE
You can buy all-purpose Asian sauces at the grocery store, but most of them are loaded with sugar and fat. This one—with lots of ginger and garlic and just a little bit of oil—is very flavorful. Makes 1¾ cups (28 servings)
1 tablespoon toasted sesame oil
¼ cup chopped fresh ginger
6 garlic cloves, minced
½ bunch scallions (white and green parts), chopped fine
1 tablespoon cornstarch
6 tablespoons soy sauce
¾ cup low-fat, low-sodium chicken broth
3 tablespoons rice vinegar
½ cup reduced-sugar ketchup, such as Heinz
Salt and freshly ground black pepper
1. Heat a large nonstick sauté pan over high heat. When the pan is hot, add the sesame oil. Add the ginger, garlic, and scallions, and sauté, stirring often, until very fragrant, about 2 minutes.
2. Meanwhile, place the cornstarch in a medium bowl. Add the soy sauce, chicken broth, rice vinegar, and ketchup, and whisk to blend.
3. Whisk the cornstarch mixture into the sauté pan and bring the sauce to a simmer. Reduce the heat to medium and simmer, whisking constantly, until the sauce has thickened, about 2 minutes. Season with salt and pepper to taste, if desired.
4. Store the sauce in a covered container in refrigerator for up to 1 week.
