Asian-style Vinegar Sauce

  • Tangy or mellow, spicy or mild, barbecue sauce is the icing on the steak -- or ribs, or whatever else it is you happen to throw on the grill.

    Tangy or mellow, spicy or mild, barbecue sauce is the icing on the steak -- or ribs, or whatever else it is you happen to throw on the grill.

 
Updated 5/31/2011 2:24 PM

1 teaspoon canola or vegetable oil

2 tablespoons grated fresh ginger

1 clove garlic, minced

1 teaspoon five-spice powder

cup packed brown sugar

cup soy sauce

cup rice wine vinegar

2 tablespoons toasted sesame oil

In a small saucepan over medium-low, heat the oil. Add the ginger and garlic, then saute for 5 minutes. Add the five-spice powder, brown sugar, soy sauce and vinegar, then simmer for 5 minutes, or until the mixture is well combined and the sugar is dissolved. Stir in the sesame oil. Cool, then refrigerate in sealed glass jars for 2 weeks.

Makes 1 cups.

Cook's note: This sauce is a great choice for tossing with shredded meats or for mopping over grilled meats as they cook. It also is good for dressing an Asian slaw.

@Recipe nutrition:Nutrition values per cup: 143 calories, 5 g fat (1 saturated), 24 g carbohydrates, 0 fiber, 2 g protein, 0 cholesterol, 1,021 mg sodium.

Alison Ladman