Asian BBQ Sauce
Excellent with Pork

Makes 1 cup

6 tablespoons hoisin sauce*
2 tablespoons rice vinegar (not seasoned)
1 tablespoon Asian fish sauce
1 tablespoon light soy sauce
1 tablespoon honey
1/3 cup minced shallot
2 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1/8 teaspoon Chinese five-spice powder
1/3 cup sugar

Stir together all ingredients except sugar in a bowl.

Cook sugar in a dry heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Tilt pan and carefully pour in hoisin mixture (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved and sauce is thickened, 6 to 8 minutes. Cool to room temperature. Serve with shrimp, swordfish, pork, or chicken.

* Our favorite brand is Lee Kum Kee. I find at my local Safeway and Kroger stores.

Per 1 Tablespoon Serving: 40 Calories; trace Fat (7.7% calories from fat); trace Saturated Fat; trace Protein; 9g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 135mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fat; 1/2 Other Carbohydrates.

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