Recipe from Alison Ladman. This sauce is a great choice for tossing with shredded meats or for mopping over grilled meats as they cook. It also is good for dressing an Asian slaw. Start to finish: 10 minutes. Makes: 1 1/2 cups.
Ingredients
1 teaspoon canola or vegetable oil
2 tablespoons grated fresh ginger
1 clove garlic, minced
1 teaspoon five-spice powder
1/2 cup packed brown sugar
1/2 cup soy sauce
1/2 cup rice wine vinegar
2 tablespoons toasted sesame oil
Directions
In a small saucepan over medium-low, heat the oil. Add the ginger and garlic, then saute for 5 minutes. Add the five-spice powder, brown sugar, soy sauce and vinegar, then simmer for 5 minutes, or until the mixture is well combined and the sugar is dissolved. Stir in the sesame oil. Cool, then refrigerate in sealed glass jars for 2 weeks.
Per 1/4 cup serving: 143 calories; 47 calories from fat (33 percent of total calories); 5g fat (1g saturated; 0g trans fats); 0mg cholesterol; 24g carbohydrate; 2g protein; 0g fiber; 1021 mg sodium.
