Chinese Brown Sauce

1/3 cup low-sodium soy sauce

1/3 cup vegetable broth

1/4 cup unsulphured molasses

1 teaspoon ground ginger

1 teaspoon garlic powder

1 teaspoon arrowroot powder


Combine all ingredients in a medium saucepan and cook over medium heat until thickened, about 5 minutes. Pour a small amount onto the vegetables and stir gently to combine. Add more sauce if desired. You may store the remainder in the refrigerator for about a week.


The recipe is adapted from a recipe for a stir-fry in “the Forks Over Knives” cookbook and is simple to make.

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