Sweet-and-Sour Sauce

Ingredients

• 1 teaspoon reduced-sodium soy sauce
• 3 tablespoons white vinegar
• 1/2 cup reduced-sodium chicken broth
• 1 large garlic clove, minced
• 1/4 cup minced green bell pepper
• 1/4 cup minced carrot
• 1 tablespoon cornstarch dissolved in 2 tablespoons cold water
• 2 packets Sweet'N Low, or to taste

Preparation

Spray a small nonstick skillet with nonstick cooking spray and heat over medium-high heat. Add the carrot, green pepper and garlic; cook, stirring about 3 minutes, or until the vegetables begin to brown slightly. Stir in the broth, vinegar and soy sauce; bring to a boil. Boil 1 minute. Add the cornstarch mixture and cook, stirring constantly until sauce thickens. Stir in the Sweet 'N Low. Brush over chicken, pork or vegetables or use as a dip with egg rolls, chicken fingers or ribs. The recipe may be doubled. Makes 3/4 cup or 6 servings.

Tip: One large garlic clove yields approximately 1 teaspoon minced garlic. Minced garlic can be stored in an airtight container in the refrigerator for 1 to 2 days.