| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | Sauce | 4 | Servings |
INGREDIENTS
| 3/4 | c | Prepared barbecue sauce |
| 2 | T | Soy sauce |
| 1 | T | Peanut oil |
| 1 | T | Rice-wine vinegar |
| 1/2 | t | Garlic, finely minced |
| 1/2 | t | Anise seeds, freshly ground |
| 1/2 | t | Ginger, ground |
INSTRUCTIONS
Date: Tue, 12 Mar 96 6:01:52 EST submitted by: davidg@clam.rutgers.edu In a small saucepan, mix together all of the ingredients. Simmer gently for 5 minutes. Remove from the heat and allow cool to room temperature. Serve with Rich Davis' Chinese-Style Pork Tenderloin (see recipe -- BBQ-USA.008), barbecued ribs, or chicken. Make a double batch and store in the refrigerator for up to 3 weeks. Makes 1 cup. Per ounce: 53 calories, 2 gm fat, no cholesterol DAVE <DAVIDG@CLAM.RUTGERS.EDU> RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 12 MARCH 1996 From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 117
Calories From Fat: 33
Total Fat: 3.7g
Cholesterol: 0mg
Sodium: 748.4mg
Potassium: 156.2mg
Carbohydrates: 21.7g
Fiber: <1g
Sugar: 15.7g
Protein: <1g