Makes 6 portions
Instead of cornstarch, this recipe uses the natural thickening properties of chia seeds, so it contains very little starchy carbohydrate. It tastes as good, is easier to make, and remarkably authentic.
1-2 red chiles, seeded and very finely diced
1/2 small red bell pepper, seeded and very finely diced
1/4 inch fresh ginger, grated
1 garlic clove, crushed
1 tsp chia seeds
1 tbsp balsamic vinegar
1 tbsp mirin wine
1/4 tsp salt
1 tbsp Thai fish sauce
Place the chiles, bell pepper, ginger, garlic, chia seeds, vinegar, mirin, salt, and fish sauce in a pan along with 2 tbsp of water, cover, and simmer for 4 to 5 minutes, stirring regularly (or microwave for 3 to 4 minutes). Add an extra tablespoon of water gradually if the consistency is too thick. Pour the sauce into a clean glass container with a lid and store it in the fridge.
Tip: chia seeds have an extraordinary ability to absorb fluid to form a gel, ideal for thickening a sauce. If you don’t have any, stir in 1 tsp cornstarch instead.
• CALORIES 40
• PROTEIN 1G
• FAT 2G
• FIBER 2G
• CARBS 1G