| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Vegtime2 |
1 |
Servings |
INGREDIENTS
| 2 |
T |
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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