SOY SAUCE REPLACEMENT -LOW SODIUM
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?)
Provided by HEP MEP
Categories Sauces
Time 5m
Yield 24 serving(s)
Number Of Ingredients 3
Steps:
- 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.
- *Note:.
- 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.
Nutrition Facts : Calories 9.6, Sodium 1.3, Carbohydrate 2.1, Fiber 0.1, Sugar 1.4
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