Light refreshing sauce for cooked vegetables.

1 tablespoon sesame seeds

1 teaspoon sesame oil

1 tablespoon soy sauce

1/4 cup orange juice

2 tablespoons rice vinegar

1 teaspoon honey

dash ground ginger

1 teaspoon cornstarch

1 tablespoon water

1/8 teaspoon chili garlic sauce or dash hot pepper sauce, optional

In a small sauce pan, combine sesame seeds and sesame oil. Cook over medium heat until seeds are lightly brown. Remove skillet from heat and cool for a minute. (This is very important to prevent hot oil from spattering.) Add soy sauce, orange juice, vinegar, honey, and ginger. Bring to a boil.

Combine cornstarch and water in a small custard cup. Pour cornstarch mixture into saucepan. Bring to a boil, while stirring constantly, until mixture thickens. Add chili garlic sauce to taste. Add extra orange juice to thin if mixture is too thick. Toss cooked vegetables with desired amount of sauce.

Serves 4

Nutritional Information per serving:

Calories 40

Fat, gm. 2

Protein, gm. 1

Carbs, gm. 4

Cholesterol, mg. 0

Fiber, gm. 0.1

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