| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Sauces and, Marinades |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Honey |
| 1 |
tb |
Fresh ginger; grated |
| 1/4 |
c |
Rice vinegar |
| 1/4 |
c |
Balsamic vinegar |
| 1/4 |
c |
Low-sodium soy sauce |
INSTRUCTIONS
Place honey, ginger, vinegars and soy sauce in tightly lidded jar; shake
well to combine. Yield: About 1 cup.
Per serving: 177 Calories; 0g Fat (0% calories from fat); 3g Protein; 47g
Carbohydrate; 0mg Cholesterol; 1936mg Sodium
NOTES : Balsamic vinegar makes a delicious marinade for grilled eggplant or
zucchini. Just a splash mixed with oil and seasonings can add rich flavor
as a basting sauce. It stores for up to 2 months in the refrigerator.
Recipe by: Mary Carroll - St. Louis Post Dispatch
Posted to MC-Recipe Digest V1 #892 by Lisa Minor <lisa@cybermill.com> on
Nov 8, 1997
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”