Asian Stir Fry Sauce 6WBMO

Basic Asian Stir-Fry Sauce __________________________________________________________________________ From member magicmistic  Based upon recipe from www.familywok.com 1½ tablespoons nsa chicken broth or white wine  1 teaspoon minced garlic ½ teaspoon minced ginger (you can substitute ground ginger if necessary) ½ cup nsa chicken broth (I used Shelton's brand) 1 tablespoon balsamic vinegar ½ teaspoon ground mustard ½ teaspoon ground cinnamon 1/8 teaspoon ground cloves 1 tablespoon Brown Sugar Twin or other plan-friendly brown sugar substitute 1/8 teaspoon cayenne pepper ¼ teaspoon black pepper 1½ teaspoon lemon or lime juice 1½ teaspoon arrowroot powder 1 tablespoon red or rosé wine (not cooking wine) Heat 2 tablespoons chicken broth or white wine in a small saucepan. Add the ginger and garlic and stir 15-30 second over medium heat to bring out the flavor. Add ½ cup chicken broth, balsamic vinegar, ground mustard, ground cinnamon, ground cloves, brown sugar substitute, cayenne pepper, black pepper, and lemon juice. Bring just to a boil, stirring. Dissolve the arrowroot powder in the wine and whisk into the sauce. Heat until sauce thickens and reaches a full boil. Simmer for 30 seconds. Remove from the heat and set aside. Compatible with Body Type: Breakfast A-B-C-D-E Morning Snack A-B-C-D-E Lunch A-B-C-D-E Afternoon Snack  A-B-C-D-E Dinner A-B-C-D-E PM Snack  A-B-C-D-E This Recipe Contains:  All Free Foods