Chinese Sauce
China
Known as a Chinese recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
- -- f
- ginger -- chopped fine garlic -- small amt. chopped
- 1 scallion -- chop crosswise, not hot chili oil -- or chili/garlic
- rice wine vinegar
- soy sauce
- -- sauce
Possible health benefits
General information, not medical advice.
-
Sauce
High in vitamin E · 4.2 mg per 100 g, 35% of the reference intake per 100 g
- Vitamin E contributes to the protection of cells from oxidative stress.
Vitamin E is a fat-soluble nutrient found in many foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
High in vitamin K · 91 µg per 100 g, 122% of the reference intake per 100 g
- Vitamin K contributes to normal blood clotting.
- Vitamin K contributes to the maintenance of normal bones.
Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet
High in unsaturated fat · 42 g per 100 g, 83% of its fatty acids unsaturated
- Replacing saturated fats with unsaturated fats in the diet contributes to the maintenance of normal blood cholesterol levels [MUFA and PUFA are unsaturated fats].
- Replacing saturated fats in the diet with unsaturated fats contributes to the maintenance of normal blood cholesterol levels. Oleic acid is an unsaturated fat..
Source of omega-3 fatty acids (ALA) · 3.4 g per 100 g, at least 0.3 g per 100 g and per 100 kcal
- ALA contributes to the maintenance of normal blood cholesterol levels. The beneficial effect is obtained with a daily intake of 2 g of ALA.
The three main omega-3 fatty acids are alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). ALA is found mainly in plant oils such as flaxseed, soybean, and canola oils. NIH fact sheet
Nutrients per 100 g of “Sauce, horseradish”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- The sauce that my Chinese friend showed me to make contained these ingredients. You can play with the ingredients to get the taste and consistency you want.
- Use more soy sauce than vinegar. You can also put in a bit of sesame oil if you like. Ming told me she never makes it the same way twice, and from experience, I see what she means. But it always tastes good!
Plating
Cookware for this recipe
-
Chef's knife
-
Cutting board