Prep 5 mins
Cook 0 mins
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?)
- 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.
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!
Great Alternative to Soy Sauce! I've recently had to cut Sodium out of my diet and it's really hard to find tasty replacements for everyday ingredients.... THIS IS A WINNER! Thanks so much!
Awesome! Great replacement. Worked beautifully for my steamed dumplings. Thanks so much!