Recipe by HEP MEP
I got this recipe from The No-Salt, Lowest-Sodium Cookbook. I missed Chinese food so much I decided to make a batch. Don't expect it to taste exactly like commercial soy sauce brands - it doesn't - but it's a decent substitute for the real thing at 1.711 mg per tablespoon as opposed to La Choy's "lite" brand at a whopping 560 mg. per tablespoon. Shrimp Fried Rice - here we come! (I guessed the amount of servings - who knows?)
Top Review by ElaineAnn
I made this to use in Recipe #141046 and it worked very well! I am trying my best to reduuce sodium in my diet, and this recipe is a true blessing! Made in memory of MEP, God rest her soul!
Directions See How It's Made
- Combine all the ingredients and pour the mixture into a glass jar. Refrigerate and use as needed.
- It lasts about a month in the fridge.
- Warm and shake well before using.
- You can make your own garlic vinegar. Slightly heat the vinegar; pour over peeled and sliced garlic, (you choose the amount - I used 5 good-sized cloves)let stand overnight, strain and discard the garlic and combine with remaining ingredients.