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Hot-and-Sour Sauce

Photo: Anna Williams
Yield Makes 4 servings

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)

Nutrition 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

How to Make It

  1. 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.