Directions:
- In a wok or sauté pan coated lightly with canola oil over medium-high heat, sauté the garlic, ginger and scallions until soft, about 2 minutes.
- Deglaze with shaoxing and reduce by 50 percent.
- Add soy sauce and chicken stock and reduce by 25 percent.
- Add sesame oil and when cooled, store in a covered glass jar up to two weeks in the fridge.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 46.89 Kcal (196 kJ) | ||
| Calories from fat | 18.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.11g | 3% | |
|---|---|---|---|
| Cholesterol | 1.6mg | 1% | |
| Sodium | 524.65mg | 22% | |
| Potassium | 114.49mg | 2% | |
| Total Carbs | 4.73g | 2% | |
| Sugars | 1.43g | 6% | |
| Dietary Fiber | 0.38g | 2% | |
| Protein | 2.87g | 6% | |
| Vitamin C | 2.4mg | 4% | |
| Iron | 0.3mg | 2% | |
| Calcium | 14.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 62.66 Kcal (262 kJ) | ||
| Calories from fat | 25.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.82g | 3% | |
|---|---|---|---|
| Cholesterol | 2.14mg | 1% | |
| Sodium | 701.05mg | 22% | |
| Potassium | 152.99mg | 2% | |
| Total Carbs | 6.32g | 2% | |
| Sugars | 1.91g | 6% | |
| Dietary Fiber | 0.5g | 2% | |
| Protein | 3.84g | 6% | |
| Vitamin C | 3.2mg | 4% | |
| Iron | 0.4mg | 2% | |
| Calcium | 19.3mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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