| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Marinade, Sauces, Cookbook, Low-fat |
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Molasses |
| 1/4 |
c |
Minced fresh spearmint |
| 1 |
tb |
Gingerroot; peeled & grated |
| 3 |
tb |
Low-sodium soy sauce |
| 3 |
tb |
Hoisin sauce |
| 2 |
tb |
Water |
| 2 |
|
Cloves garlic; minced |
INSTRUCTIONS
Combine all ingredients in a small bowl; stir well. Use immediately or
store in refrigerator. Use to marinate beef, pork, or lamb. Yield: 3/4 cup.
Per Tablespoon: Calories 31; Carbohydrate 7.5 g; Cholesterol 0 mg; Fat 0 g
(Saturated Fat 0 g); Protein 0 g; Sodium 118 mg
Busted by Brenda Adams<adamsfmle@sprintmail.com>; lu 3/98
Notes: Save the remaining sauce in the refrigerator to use as a basting
sauce or at the table instead of ketchup with meat, poultry, or fish.
Recipe by: Low-Fat, High-Flavor Cookbook, Oxmoor House, 1995
Posted to recipelu-digest by Badams <adamsfmle@sprintmail.com> on Mar 04,
1998
A Message from our Provider:
“Nothing else ruins the truth like stretching it.”