Rockin Asian Stir-Fry Sauce

• 1 tablespoon toasted sesame oil
• 1/4 cup chopped fresh ginger
• 6 garlic cloves, minced
• 1/2 bunch scallions (white and green parts), chopped fine
• 1 tablespoon cornstarch
• 6 tablespoons soy sauce
• 3/4 cup low-fat, low-sodium chicken broth
• 3 tablespoons rice vinegar
• 1/2 cup reduced-sugar ketchup, such as Heinz
• Salt and freshly ground black pepper

1. Heat a large nonstick saute pan over high heat.
2. When the pan is hot, add the sesame oil.
3. Add the ginger, garlic, and scallions, and saute, stirring often, until very fragrant, about 2 minutes.
4. Meanwhile, place the cornstarch in a medium bowl.
5. Add the soy sauce, chicken broth, rice vinegar, and ketchup, and whisk to blend.
6. Whisk the cornstarch mixture into the saute pan and bring the sauce to a simmer.
7. Reduce the heat to medium and simmer, whisking constantly, until the sauce has thickened, about 2 minutes.
8. Season with salt and pepper to taste, if desired.
9. Store the sauce in a covered container in refrigerator for up to 1 week.
10. Fat: 1g (before), 0.5g (after)
11. Calories: 25 (before), 12 (after)
12. Protein: 0g
13. Carbohydrates: 1g
14. Cholesterol: 0mg
15. Fiber: 0g
16. Sodium: 233mg

sesame oil, fresh ginger, garlic, scallions, cornstarch, soy sauce, lowfat, rice vinegar, sugar, salt

Taken from www.epicurious.com/recipes/food/views/rockin-asian-stir-fry-sauce-375006 (may not work)