| Cuisine: Oriental | Type: Sauce or Dressing | Serves: 1/3 cup |
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Source:
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Eating Well |
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Attributes:
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Quick and Easy, Healthy |
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Comments:
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This works will almost any stir-fry that has meat, poulty or fish. It doubles easily and will keep, covered, in the fridge for up to 1 week. |
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Serving Suggestions:
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See other recipes that have "Sichuan" in their title. |
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Ingredients:
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3 tbs. reduced-sodium chicken broth 1 tbs. tomato paste 2 tsp. Chinkiang rice vinegar or balsamic vinegar 1 tsp. sugar 1 tsp. reduced-sodium soy sauce 1/2 tsp. sesame oil 1/4 tsp. cornstarch 1/4 tsp. crushed red pepper, plus more to taste |
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Instructions:
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1. Whisk all ingredients together in a small bowl. |
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Related recipes:
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Sichuan-Style Chicken with Peanuts |
2005-07-30