Sichuan Sauce

http://www.eatingwell.com/recipes/sichuan_sauce.html

From EatingWell:  February/March 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

Once you try this versatile stir-fry sauce it will become a staple in your weeknight dinner repertoire.

1/3 cup, for 4 servings | Active Time: 5 minutes | Total Time: 5 minutes

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

Preparation

1. Whisk broth, tomato paste, vinegar, sugar, soy sauce, oil, cornstarch and red pepper in a small bowl.

Nutrition

Per serving : 15 Calories; 1 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 2 g Carbohydrates; 0 g Protein; 0 g Fiber; 75 mg Sodium; 56 mg Potassium

Exchanges: Free Food

Tips & Notes

• 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.