| Thai Sauce December, 2001 Makes 3/4 cup / A perfect complement for spring rolls, this sauce will last up to five days in the refrigerator. Feel free to add more chili pepper if you like it spicy. 1 tablespoon canola oil 1 small, fresh red chile pepper, minced 2 cloves garlic, minced 1 tablespoon honey 1/4 cup freshly squeezed orange juice 1/4 cup rice vinegar 1-1/2 tablespoons soy sauce 1/2 tablespoon lemon juice 1. Heat a small saucepan over medium-high heat. Add canola oil. Add the chile and garlic and sauté until fragrant, about 30 seconds. Add honey, juice, vinegar, soy sauce and lemon juice. Bring to a boil. 2. Let the sauce cool. Cover and store in a tightly sealed container in the refrigerator. Calories 22,Fat 1,Perfat 44,Cholesterol 0,Carbo 3,Protein 0 |
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Thai Sauce
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