Yield: 1 servings
|2 tablespoons||Ginger juice|
|½ cup||Rice wine or sake|
MAKES ¾ CUPS DAIRY-FREE
Here's a good all-purpose sauce to use as a marinade for vegetables, tofu or tempeh, or as a flavor-rich sauce for stir-fries.
To extract juice from ginger, grate a 4-ounce piece of fresh gingerroot.
Tie grated ginger in a piece of cheesecloth and squeeze juice into a small bowl.
Add wine, honey and tamari and mix until well blended. Store in the refrigerator.
PER 2-TABLESPOON SERVING: 54 CAL.; 1G PROT.; 0 TOTAL FAT (0 SAT. FAT); 11G CARB.; 0 CHOL.; 575MG.: SOD.; 0 FIBER Converted by MC_Buster.
Recipe by: Vegetarian Times Magazine, September 1998, page 112 Converted by MM_Buster v2.0l.