| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Asian |
Vegtime1 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Rice vinegar or red wine vinegar |
| 1 |
tb |
Sherry |
| 2 |
tb |
Chopped peeled fresh gingerroot |
| 2 |
|
Cloves garlic; chopped |
| 2 |
tb |
Apple juice concentrate |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Cornstarch |
| 1/4 |
c |
Cold water |
INSTRUCTIONS
MAKES 1/2 CUP VEGAN
This dressing is wonderful on spinach, potatoes, citrus and slaws.
Adjust the amount of fresh ginger to your liking.
In small saucepan, combine all ingredients except cornstarch and
water. Bring to a simmer. Cover and simmer for 10 minutes. Remove
from heat. Using slotted spoon, discard garlic and ginger.
Dissolve cornstarch in water and stir into sauce. Simmer, stirring
constantly, until sauce thickens slightly, about 2 minutes. Transfer
to small bowl, cover and refrigerate until thoroughly chilled.
PER 2-TABLESPOON SERVING: 22 CAL.; 0 PROT.; 0 TOTAL FAT (0 SAT. FAT);
5G CARB.; 0 CHOL.; 420MG SOD.; 0G FIBER.
Recipe by: Vegetarian Times Magazine, April 1998, page 30
Converted by MM_Buster v2.0l.
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