Yield: 1 Servings
I tend to cook without recipes and with a real eye to quickness. In other words, I'm lazy. Thought I'd share a couple ideas I've come up with recently (obviously I never measure anything--sorry).
To a partly-full bottle of soy sauce, I add some garlic powder and some powdered ginger and a little sesame oil and hot oil. I keep this around (haven't needed to refrigerate it), shake it up and sprinkle a bit over steamed vegetables (my favorite is green cabbage, sliced finely). A little goes a long way so I think the fat from the oils is negligible. The flavor they add is significant.
Posted by Posted by Posted by laura@... (Laura H. White) to the Fatfree Digest [Volume 11 Issue 19], Oct. 19, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@...