Ingredients
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1 tablespoon sesame oil
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3 slices fresh ginger (quarter size, very finely minced)
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2 tablespoons low sodium chicken broth
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1 tablespoon light soy sauce
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1 tablespoon sugar (or equal amt Splenda Granular)
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1/4 teaspoon salt
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1 teaspoon cornstarch
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1 garlic clove (crushed & finely minced)
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3 tablespoons rice wine vinegar
Instructions
- Heat oil over med heat in a sml pan. Add garlic + ginger & cook 1 minute.
- Stir chicken broth, rice vinegar, soy sauce, sugar (or Splenda), salt & cornstarch together in a sml bowl.
- Add to the pan & heat till mixture thickens slightly. Remove from heat & chill.
- Serving Suggestions: Serve over salad greens, steamed oriental veggies or use as a marinade for meat or seafood in oriental dishes as desired.