INGREDIENTS

INSTRUCTIONS

I tend to cook without recipes and with a real eye to quickness. In
other words, I'm lazy. Thought I'd share a couple ideas I've come up
with recently (obviously I never measure anything--sorry).  To a
partly-full bottle of soy sauce, I add some garlic powder and  some
powdered ginger and a little sesame oil and hot oil. I keep this
around (haven't needed to refrigerate it), shake it up and sprinkle a
bit over steamed vegetables (my favorite is green cabbage, sliced
finely). A little goes a long way so I think the fat from the oils is
negligible. The flavor they add is significant.  Posted by Posted by
Posted by laura@acpub.duke.edu (Laura H. White)  to the Fatfree Digest
[Volume 11 Issue 19], Oct. 19, 1994. FATFREE  Recipe collections
copyrighted by Michelle Dick 1994. Used with  permission. Formatted by
Sue Smith, S.Smith34, TXFT40A@Prodigy.com  using MMCONV.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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