Recipe by 4Susan
Besides dressing vegetables such as asparagus, carrots, broccoli and cabbage, this sauce can be used to marinate fish, poultry or pork dishes. This makes far more than is needed for a vegetable side dish, but it can be refrigerated or frozen for future use - but it can also be easily halved if desired (you only need 1-2 T per vegetable serving). It's low-fat too!
- 2 1⁄2 cups fresh orange juice or 2 1⁄2 cups tangerine juice
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 3⁄4 cup reduced sodium soy sauce
- 1 tablespoon sesame oil
- 1⁄3 cup diced peeled fresh gingerroot
Directions See How It's Made
- In a large saucepan combine citrus juices, soy, oil and ginger; Simmer for 10-15 minutes, or until mixture slightly thickens.
- Pour sauce through a strainer into a bowl or storage container.
- Use immediately or store in refrigerator for up to 3 or 4 days; store in the freezer up to 1 month; Reheat before serving.
- *If thickening is desired add 1 T cornstarch per cup of cold sauce - mix in, then heat to a simmer until sauce thickens and appears translucent.