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    You are in: Home / Low-cholesterol / Asian Infused Soy Sauce Recipe
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    Asian Infused Soy Sauce

    Average Rating:

     5 Total Reviews

    Showing 1-5 of 5

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    • on March 27, 2010

      This is something I'll always keep it in the fridge.The longer it stays the better the taste,the garlic gets stronger. I added some vinegar and turned it into a salad dressing.

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    • on October 01, 2009

      A good base sauce. Made as written, although think adding the chili should be listed as a must add. Served over Recipe #224663. Australian/NZ swap #33

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    • on July 09, 2009

      Great accompaniment to a variety of foods. I served with seared ahi tuna. I tooked the chef's advice and added some chopped Thai chiles.

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    • on July 02, 2009

      I made this a couple of weeks ago and have been using it ever since. I must admit, I only had fresh ginger and was too lazy to grate it, so just chopped a knob of it into 4 bits, gave it a bit of a bash and threw it in the mix. Maybe at the start you might sacrifice a bit of ginger flavour, but certainly now the flavour is great. I also bashed the garlic cloves as opposed to mincing/chopping them. Thanks for the great recipe, made for Aus/Kiwi Recipe Swap June 2009.

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    • on July 04, 2006

      I used this on Fried Tofu #175340, and It made the meal!

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    Nutritional Facts for Asian Infused Soy Sauce

    Serving Size: 1 (82 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 58.3
     
    Calories from Fat 1
    77%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 4249.5 mg
    177%
    Total Carbohydrate 6.9 g
    2%
    Dietary Fiber 0.8 g
    3%
    Sugars 1.3 g
    5%
    Protein 8.4 g
    16%
    Detailed Nutrition Values About Nutrition Info
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