| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | Vegtime2 | 1 | servings | |
INGREDIENTS
| 2 | tb | Ginger juice |
| 1/2 | c | Rice wine or sake |
| 1/2 | c | Honey |
| 1/2 | c | Tamari |
INSTRUCTIONS
MAKES 3/4 CUPS DAIRY-FREE Here's a good all-purpose sauce to use as a marinade for vegetables, tofu or tempeh, or as a flavor-rich sauce for stir-fries. To extract juice from ginger, grate a 4-ounce piece of fresh gingerroot. Tie grated ginger in a piece of cheesecloth and squeeze juice into a small bowl. Add wine, honey and tamari and mix until well blended. Store in the refrigerator. PER 2-TABLESPOON SERVING: 54 CAL.; 1G PROT.; 0 TOTAL FAT (0 SAT. FAT); 11G CARB.; 0 CHOL.; 575MG.: SOD.; 0 FIBER Converted by MC_Buster. Recipe by: Vegetarian Times Magazine, September 1998, page 112 Converted by MM_Buster v2.0l.
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