Vidalia Onion Stir Fry Sauce - 5.4g Carbs, <1g Fiber, Sugar
From: fatfreevegan.com
I found that using the amounts of red and black pepper given, the sauce tastes very spicy in the jar but much less so when added to vegetables, so use a little more red pepper flakes if you like a spicier stir-fry.
Prep time: 5 min
Cooking time: 30 min
Yields: about 2 1/2 cups
Servings: 10
Serving Size: 1/4 cup
1 large Vidalia or other sweet onion, finely chopped
6 cloves garlic, minced
2 1/2 Tbsp ginger root, minced (about 2 inches ginger root, peeled and minced)
1 1/2 cups vegetable broth
1 Tbsp tomato paste (I used double-strength)
1/2 tsp freshly-ground black pepper (or to taste)
1/4 tsp red pepper flakes (or to taste)
3/4 cup apple cider or apple juice
1/4 cup soy sauce, gluten-free tamari, or coconut aminos
1 Tbsp red wine vinegar
1/2 tsp dark sesame oil (see note)
Saute the onion in a medium-sized sauce pan until it softens, about 4 minutes. Add the garlic and ginger and cook for another minute. Add the broth and continue cooking for another 5 minutes.
Spoon about half of the onions and broth into a blender. Cover and begin blending on low, increasing speed until mixture is smooth. Careful–it's hot! Pour back into the saucepan. (If you prefer a smooth sauce, you can blend all of it.)
Add all ingredients except the sesame oil and cook on low until it reduces slightly, about 10-15 minutes. Add the sesame oil.
Add to "steam-fried" veggies at the end of cooking. I use about a cup of sauce for a large wok full of vegetables and seitan.
Notes: Half a teaspoon of dark (roasted) sesame oil gives the sauce a very light sesame flavor which, in my opinion, is essential to the flavor of the sauce. It also contributes about 1/4 of a gram of fat (about 2 calories) per serving. If you'd like, you can leave it out, or if you'd like a more pronounced sesame flavor, you can double or triple it and still have a sauce that contains less than a gram of fat.
The sauce should keep about two weeks in the refrigerator. Freeze it if you want to keep it longer.
Yields: about 2 1/2 cups
Servings: 10
Serving Size: 1/4 cup
Nutrition per Serving: 26 Calories, 3 Calories from Fat, <1g Total Fat, 0mg Cholesterol, 283.3mg Sodium, 83mg Potassium, 5.4g Carbs, <1g Fiber, Sugar, Protein
The exact amount of calories, and sodium will depend on vegetable broth used.
Posted by: chefgloria1030@yahoo.com
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