Stir-Fry/Teriyaki Sauce

This is from Rocco Dispirito's "Now Eat This" cookbook; it's a healthier version of store-bought teriyaki or stir fry sauce with no added sugar and way less fat. Use it in the Shrimp Pad Thai recipe I made for my sister, click here for that post.

1 tablespoon toasted sesame oil
1/4 cup chopped fresh ginger
6 garlic cloves, minced
1/2 bunch scallions (white and green parts), chopped fine
1 tablespoon cornstarch
6 tablespoons soy sauce
3/4 cup low-fat, low-sodium chicken broth
3 tablespoons rice vinegar
1/2 cup reduced-sugar ketchup
salt and pepper to taste

1. Heat a large nonstick sauté pan over high heat. When the pan is hot, add the sesame oil. Add the ginger, garlic, and scallions, and sauté, stirring often, until very fragrant, about 2 minutes.

2. Meanwhile, place the cornstarch in a medium bowl. Add the soy sauce, chicken broth, rice vinegar, and ketchup, and whisk to blend.

3. Whisk the cornstarch mixture into the sauté pan and bring the sauce to a simmer. Reduce the heat to medium and simmer, whisking constantly, until the sauce has thickened, about 2 minted. Season with salt and pepper to taste, if desired.

4. Makes 1 3/4 cups. Store the sauce in a covered container in refrigerator for up to 1 week.

peel the outer skin off the ginger with
a vegetable peeler or small paring knife