Light and Tangy Orange Sauce

[Guest guest]

This is mentioned as a sauce for the stuffed squash.

 

 

* Exported from MasterCook *

 

Light and Tangy Orange Sauce

 

Recipe By :Moosewood Collective

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups orange juice

1 tablespoon freshly grated ginger root

1 tablespoon vegetable oil

pinch thyme

1 teaspoon tamari soy sauce

4 teaspoons cornstarch, dissolved in 2 tablespoons

cold water

 

This golden sauce can be used 101 ways - it's also quick and easy.

 

In a small saucepan, heat all the ingredients except the dissolved cornstarch.

Bring to a boil and then whisk in the cornstarch. Cook for another minute. Serve

hot.

 

Mushroom-Tofu-Pecan Stuffed Squash (p. 103) is even more delicious topped with

this orange sauce. Light and Tangy Orange Sauce is delightful on sauteed or

steamed vegetables and simply baked fish. Try adding a little to Asian sautes

and soups for an extra, interesting flavor.

 

 

 

Source:

" New Recipes from Moosewood Restaurant "

Copyright:

" 1987 Vegetable Kingdom, Inc. "

Yield:

" 2 cups "

 

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Per Serving (excluding unknown items): 347 Calories; 15g Fat (37.0% calories

from fat); 4g Protein; 52g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

340mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 4 Fruit; 2 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0