Soy Sauce Replacement -Low Sodium |
|
 |
Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 24 |
|
I got this recipe from The No-Salt, Lowest-Sodium Cookbook. I missed Chinese food so much I decided to make a batch. Don't expect it to taste exactly like commercial soy sauce brands - it doesn't - but it's a decent substitute for the real thing at 1.711 mg per tablespoon as opposed to La Choy's lite brand at a whopping 560 mg. per tablespoon. Shrimp Fried Rice - here we come! (I guessed the amount of servings - who knows?) Ingredients:
3/4 cup of garlic vinegar (*see note) |
3 tablespoons dark molasses |
3 teaspoons onion powder |
Directions:
1. Combine all the ingredients and pour the mixture into a glass jar. Refrigerate and use as needed.
2. It lasts about a month in the fridge.
3. Warm and shake well before using.
4. *Note:.
5. You can make your own garlic vinegar. Slightly heat the vinegar; pour over peeled and sliced garlic, (you choose the amount - I used 5 good-sized cloves)let stand overnight, strain and discard the garlic and combine with remaining ingredients.
|
|