Oriental Barbeque Sauce

Oriental Barbeque Sauce
Good with shrimp, salmon, swordfish, pork or chicken.

Makes 1 cup

• 6 tablespoons hoisin sauce
• 2 tablespoons rice vinegar, plain not seasoned
• 1 tablespoon Asian fish sauce
• 1 tablespoon light soy sauce
• 1 tablespoon honey
• 1/3 cup minced shallot
• 2 garlic cloves, minced
• 1 tablespoon minced peeled fresh ginger
• 1/8 teaspoon Chinese five-spice powder (trust me, this is all you need)
• 1/3 cup sugar

Stir together all ingredients except sugar in a bowl.

Cook sugar in a dry heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Tilt pan and carefully pour in hoisin mixture (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved and sauce is thickened, 6 to 8 minutes. Cool to room temperature.

Per Serving (based on 1/8 cup): 79 Calories; 1g Fat (7.7% calories from fat); trace Saturated Fat; 1g Protein; 18g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 271mg Sodium. Exchanges: 0 Lean Meat; 1/2 Vegetable; 0 Fat; 1 Other Carbohydrates.