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| 1 | each | garlic clove | crushed |
| 1/2 | teaspoon | black pepper | freshly ground |
| 1/2 | teaspoon | ginger root | finely grated |
| 4 | teaspoons | soy sauce | |
| 4 | teaspoons | honey | |
| 4 | teaspoons | sherry | dry |
| 1/2 | teaspoon | chinese five spice | powder |
| 4 | teaspoons | chili sauce |
Combine all ingredients in a bowl.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 401mg | 17% |
| Total Carbohydrate 9.0g | 3% |
| Dietary Fiber 1.0g | 2% |
| Sugars 7.0g | |
| Protein 1.0g | 1% |
| Vitamin A | 1% | Vitamin C | 3% | |
| Calcium | 1% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Turmeric is what gives curry it's brilliant colour. Now it may be protecting children against leukemia......
As I have a large family, I tripled this recipe. Only, I added vegetables, bacon, and cheese. The potato flakes do help with texture but instead of milk, try heavy cream. It makes for a really good, hearty soup.
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