- Cream of Wheat invented (1893)
- Cream of Wheat introduced (1893)
Carrot-Hoisin Reduction Sauce Recipe
- 1 cup fresh carrot juice
- 1 teaspoon olive oil
- 1 teaspoon toasted sesame oil
- 1 teaspoon garlic, chopped
- 1 teaspoon ginger, chopped
- ¼ teaspoon dried chile flakes
- ¼ cup Hoisin sauce
- 2 teaspoons cornstarch
This flavor-packed sauce is a perfect complement to Dirt Candy’s Carrot Buns, but can also be spooned over steamed rice, vegetables or chicken. - Yasmin Fahr
In a small pan over medium heat, reduce the carrot juice to ½ cup. Then set the juice aside in another container, and, using the same pan, add the oils, garlic and ginger and heat through. Then add the chile flakes and for cook for three minutes.
Add the hoisin sauce and reserved carrot juice to the pan and let it come to a slight simmer. Then add the cornstarch. Once the mixture has returned to a simmer, remove it from heat. Transfer to a blender and blend thoroughly. Allow to cool before serving.
Calories per serving:15 calories
Dietary restrictions:Low Sodium Low Fat Abs, Low Potassium, Kidney Friendly, Vegan, Vegetarian, Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added