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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Adapted from Vegetarian Times magazine (April/98). This is vegan and yummy! Ingredients:
1/2 cup rice vinegar or 1/2 cup red wine vinegar |
1 tablespoon sherry wine |
2 tablespoons chopped peeled fresh gingerroot |
2 garlic cloves, chopped |
2 tablespoons apple juice concentrate |
1 tablespoon soy sauce |
1 tablespoon cornstarch |
1/4 cup cold water |
Directions:
1. In a small saucepan, combine all ingredients except cornstarch and water.
2. Bring to a simmer.
3. Cover and simmer for 10 minutes.
4. Remove from heat.
5. Using a slotted spoon, discard garlic and ginger.
6. Dissolve cornstarch in water and stir into sauce.
7. Simmer, stirring constantly, until sauce thickens slightly, about 2 minutes.
8. Transfer to small bowl, cover and refrigerate until thoroughly chilled.
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