Moose: Chinese-Style Barbeque Sauce

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* Exported from MasterCook Mac *

 

Chinese-Style Barbeque Sauce

 

Recipe By : Moosewood Restaurant New Classics, page 388

Serving Size : 1 Preparation Time :0:15

Categories : sauces, salsas, seasonings vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup tomato paste

1 tablespoon fresh ginger root -- grated

2 tablespoons dark sesame oil

1/4 cup mirin

or unsweetened apple juice

1 teaspoon Chinese chili paste -- to taste (1 to 2)

2 tablespoons soy sauce

2 cloves garlic -- minced or pressed

2 tablespoons brown sugar -- packed

2 tablespoons rice vinegar

1/2 teaspoon five-spice powder

 

The big advantage of making barbeque sauce instead of buying a

commercially prepared product is that you can play with the ingredients

and make your sauce exactly the way you like it.

 

Sweet and pungent, this sauce can be used on tofu or grain burgers

(pages 182—188), tempeh, portobello mushrooms, roasted potatoes, or

shrimp. Use as a basting sauce before baking, roasting, or grilling, or

afterward as a condiment.

 

Yields 1 1/2 to 2 cups

Total time: 15 minutes

 

Combine all of the ingredients in a bowl and mix well. Store in a jar or

other sealed container. Refrigerated, either of the sauces will keep for

at least a month.

 

PER 1-OUNCE SERVING: 55 CALORIES, 0.7 G PROTEIN, 2.5 G FAT, 8 G

CARBOHYDRATES, 0.3 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 221.7 MG

SODIUM, 0.2 G TOTAL DIETARY FIBER

 

Source: Moosewood Restaurant New Classics

Copyright 2001 by Moosewood, Inc.

MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 491 Calories; 29g Fat (49%

calories from fat); 7g Protein; 59g Carbohydrate; 0mg Cholesterol;

3105mg Sodium

Food Exchanges: 5 1/2 Vegetable; 5 1/2 Fat; 2 Other Carbohydrates

 

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