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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 12 |
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Directions: Well, this is NOT non-fat, but is low fat. It's kind of a Schezuan sauce I
guess, of my own invention. If I could figure out how to avoid using the
oil it would be non-fat, but anything I've tried has been less than yummy.
Considering it makes about 1 1/2 cups of sauce, and that goes a long way
(ie: 2 Tbs per serving, approx), the fat content per serving should be
about 1g due to the sauce. The flavor of the sesame oil is quite
indespensible, to me.
It's quite spicy, be warned! But it's fantastic for vegetables over rice,
or with vegetables, grilled chicken, and rice noodles; or stirred into
plain wild rice. Experiment!
DIRECTIONS: =========== In a small skillet, saute the garlic, hot pepper,
shallot, and mustard seed in the oil until the garlic and shallots brown
and the mustard seeds begin to pop (best over high heat, but don't let the
oil burn). Add the tomato juice, tamari, white pepper and cumin. Lower
heat and simmer 5 mins. In a smal cup mix 2 tsp cold water and the
arrowroot until smooth. Stir into sauce, stirring constantly. The sauce
should thicken in about a minute or two. Remove from heat and stir into
your favorite dish.
| Ingredients:
1 Teaspoon(s) Sesame Oil
2 Teaspoon(s) Whole yellow mustard seed
4 Garlic cloves; crushed
1 small Shallot (optional)
2 Tablespoon(s) Low salt tamari
1 Teaspoon(s) Thai pepper
1/2 Teaspoon(s) Tabasco
1 1/2 Cup(s) Tomato juice
1/2 Teaspoon(s) White pepper
1/2 Teaspoon(s) Ground cumin
1 Teaspoon(s) Arrowroot |
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