| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| x | Soy sauce | |
| x | Garlic powder | |
| x | Powdered ginger | |
| x | Sesame oil | |
| x | Hot oil |
INSTRUCTIONS
I tend to cook without recipes and with a real eye to quickness. In other words, I'm lazy. Thought I'd share a couple ideas I've come up with recently (obviously I never measure anything--sorry). To a partly-full bottle of soy sauce, I add some garlic powder and some powdered ginger and a little sesame oil and hot oil. I keep this around (haven't needed to refrigerate it), shake it up and sprinkle a bit over steamed vegetables (my favorite is green cabbage, sliced finely). A little goes a long way so I think the fat from the oils is negligible. The flavor they add is significant. Posted by Posted by Posted by laura@acpub.duke.edu (Laura H. White) to the Fatfree Digest [Volume 11 Issue 19], Oct. 19, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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