Asian Salad Dressing Via Susiequsie |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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SusieQusie & I are in Recipe Exchange Mode these dys. Aware of our fondness for oriental cuisine & that my sister (Kathy) often shares her oriental recipes w/me, SQ passed this 1 along to me & acknowledged her source as Graham Kerr who said This is a low-fat tart/sweet dressing or marinade w/distinctive Asian flavors. Thx SQ! (Time does not include time for dressing to chill) Ingredients:
1 tablespoon sesame oil |
1 garlic clove (crushed & finely minced) |
3 slices fresh ginger (quarter size, very finely minced) |
2 tablespoons low sodium chicken broth |
3 tablespoons rice wine vinegar |
1 tablespoon light soy sauce |
1 tablespoon sugar (or equal amt splenda granular) |
1/4 teaspoon salt |
1 teaspoon cornstarch |
Directions:
1. Heat oil over med heat in a sml pan. Add garlic + ginger & cook 1 minute.
2. Stir chicken broth, rice vinegar, soy sauce, sugar (or Splenda), salt & cornstarch together in a sml bowl.
3. Add to the pan & heat till mixture thickens slightly. Remove from heat & chill.
4. Serving Suggestions: Serve over salad greens, steamed oriental veggies or use as a marinade for meat or seafood in oriental dishes as desired.
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