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Sichuan Sauce
Source: © EatingWell Magazine
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Active Time:  5 Minutes
Total Time:  5 Minutes
Yield:  1/3 cup, for 4 servings
Once you try this versatile stir-fry sauce it will become a staple in your weeknight dinner repertoire.
RECIPE INGREDIENTS
3 tablespoons  reduced-sodium chicken broth
1 tablespoon  tomato paste
2 teaspoons  Chinkiang vinegar (see Ingredient Note) or balsamic vinegar
1 teaspoon  sugar
1 teaspoon  reduced-sodium soy sauce
1/2 teaspoon  sesame oil
1/4 teaspoon  cornstarch
1/4 teaspoon  crushed red pepper, or to taste

Ingredient Note: Chinkiang is a dark, slightly sweet vinegar with a smoky flavor. It is available in many Asian specialty markets. If unavailable, balsamic vinegar is an acceptable substitute.
DIRECTIONS
Whisk broth, tomato paste, vinegar, sugar, soy sauce, oil, cornstarch and red pepper in a small bowl.
Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Yield:  1/3 cup, for 4 servings
Calories: 15
Fat. Total: 1g
% Cal. from Fat: 60%
Carbohydrates, Total: 2g
Sodium: 75mg
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