Yield: 12 servings
|1 teaspoon||Sesame Oil|
|2 teaspoons||Whole yellow mustard seed|
|4||Garlic cloves; crushed|
|1 small||Shallot (optional) finely chopped|
|2 tablespoons||Low salt tamari|
|1||Thai pepper; finely chopped (or jalapeno, italian, or what have you) -OR- Tabasco)|
|1½ cup||Tomato juice or V8|
|½ teaspoon||White pepper|
|½ teaspoon||Ground cumin|
|1 teaspoon||Arrowroot; -OR- Corn starch)|
|Ground black pepper to taste|
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 1½ 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.
From: ft@... (Frederick True)