teaspoon toasted sesame oil
cup white wine
teaspoon brown sugar
cup finely chopped fresh lemon grass
tablespoon grated fresh ginger
teaspoon snipped fresh thyme
- Heat oil in a nonstick skillet. Cook onion and salt in hot oil, covered, over medium heat for 5 minutes or until onion is soft, stirring occasionally.
- Stir in wine and brown sugar. Cook, uncovered, for 5 minutes or until liquid is reduced by two-thirds. Stir in lemon grass, ginger, and thyme; reduce heat. Simmer, uncovered, for 5 minutes more or until almost no liquid remains, stirring often. Makes 1 cup.
Nutrition Facts(Lemongrass Chutney)
- Per serving:
- 30 kcal cal.,
- 61 mg sodium,
- 3 g carb.
- Percent Daily Values are based on a 2,000 calorie diet