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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (21g) Recipe makes 4 servings The following items or measurements are not included below: 3 tablespoons rice wine vinegar |
||
| Calories 51 | ||
| Calories from Fat 31 | (61%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.5g | 5% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 1.4g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 399mg | 16% | |
| Potassium 25mg | 0% | |
| Total Carbohydrate 4.6g | 1% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 3.3g | ||
| Protein 0.7g | 1% | |
Asian Salad Dressing Via Susiequsie
By: twissis
Jan 11, 2007
SusieQusie & I are in "Recipe Exchange Mode" these dys. Aware of our fondness for oriental cuisine & that my sister (Kathy) often shares her oriental recipes w/me, SQ passed this 1 along to me & acknowledged her source as Graham Kerr who said "This is a low-fat tart/sweet dressing or marinade w/distinctive Asian flavors." Thx SQ! (Time does not include time for dressing to chill)
SERVES 4 , 4 2 tbsp servings
Ingredients
- 1 tablespoon sesame oil
- 1 garlic clove (crushed & finely minced)
- 3 slices fresh ginger (quarter size, very finely minced)
- 2 tablespoons low sodium chicken broth
- 3 tablespoons rice wine vinegar
- 1 tablespoon light soy sauce
- 1 tablespoon sugar (or equal amt Splenda Granular)
- 1/4 teaspoon salt
- 1 teaspoon cornstarch
Directions
1
Heat oil over med heat in a sml pan. Add garlic + ginger & cook 1 minute.2
Stir chicken broth, rice vinegar, soy sauce, sugar (or Splenda), salt & cornstarch together in a sml bowl.3
Add to the pan & heat till mixture thickens slightly. Remove from heat & chill.4
Serving Suggestions: Serve over salad greens, steamed oriental veggies or use as a marinade for meat or seafood in oriental dishes as desired.
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- Course > Salads > Salad dressings
- Course > Condiments, etc.
- Main Ingredient > Meat > Poultry > Chicken
- Cuisine > Asian
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
Featured Reviews for This Recipe
From: MsSally
On Aug 29, 2007
This is great. I served it with "Tibetan Momo (A Dim Sum Dumpling from Tibet)". Which it accompanied wonderfully. I also used this as a sauce to put over steamed veggies. Just great.
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