Michael Braun's Blog

I had decided to cook a simple stir-fry last night, but decided to pep it up a little bit. Nothing against plain sautéed vegetables and rice, but a bit more flavor can often be nice. So in addition to my carrots, potatoes, onion, red pepper, and peas, I fired up a burner on the stove to see if I could make a sweet and sour sauce.

I’d looked at some recipes earlier in the day trying to find an easy sauce. All were too complicated! Plus, I had limited options for my base. One recipe that looked good called for pineapple juice. That would have been delicious, no doubt, but all I had was some low-sodium chicken broth. So that’s what I used!

Ingredients:
1 Cup Low-Sodium Chicken Broth
1/4 Cup Rice Vinegar
2 T Lime Juice
Sugar
Salt
Ground Ginger

1. Boil Chicken Broth, adding Rice Vinegar and Lime Juice.
2. As mixture continues to boil (I kept around medium high heat), add two spoonful sugar.
3. Add teaspoon Ginger and sprinkle of salt (I used two small twists on my grinder).
4. As mixture continues to reduce, taste and add additional sugar to taste (I ended up using 4-5 spoonfuls).
5. Take off heat once reduced sufficiently. I left it pretty runny, as I poured the sauce over the vegetables and rice once plated.

It’s tangy and delicious! If you give it a try, let me know what you think!