Hot-and-Sour Sauce

Photo: Anna Williams

Yield:

Makes 4 servings

Recipe from

Nutritional Information

Calcium 90.18 mg
Calories 216.07
Caloriesfromfat 39 %
Carbohydrate 11.83 g
Cholesterol 168.05 mg
Fat 9.59 g
Fiber 1.87 g
Iron 4.7 mg
Protein 20.98 mg
Satfat 1.42 g
Sodium 753.03 mg

Ingredients

3/4 cup low-sodium chicken broth or water
5 tablespoons soy sauce
2 tablespoons sugar
1 1/2 tablespoons Worcestershire sauce
1 tablespoon cornstarch
1 tablespoon olive oil
2 1/2 tablespoons grated fresh ginger
2 tablespoons minced garlic
1 teaspoon crushed red pepper flakes (or to taste)

Preparation

In a small bowl, whisk together the broth or water, soy sauce, sugar, Worcestershire sauce, and cornstarch, stirring constantly until the cornstarch dissolves. Heat a wok or skillet over medium-high heat. Add the oil and heat for 30 seconds. Add the ginger, garlic, and pepper flakes and stir-fry until fragrant, about 15 seconds. Add the cornstarch mixture and bring to a boil. Cook, stirring constantly to prevent lumps, until the sauce thickens slightly, about 1 1/2 minutes. Pour into a bowl.

Note:

Nina Simond,

October 2005