Sesame Ginger Glaze

Name: Sesame Ginger Glaze
Yield: 16 servings
Ingredients: 1 tbsp reduced-sodium soy sauce (max 600 mg sodium); 2 tbsp unseasoned rice vinegar; 6 g grated ginger; 1/4 tsp garlic powder; 1 tsp cornstarch (about 3 g); 1/4 tsp sesame oil; No-calorie sweetener to taste; water to 1 cup

By Tyler Bloomingdale · Built to Prep

Generated food illustration of Sesame Ginger Glaze

Generated illustration; appearance and pictured props may differ from the prepared recipe.

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Estimated nutrition per portion

4calories

0.0g protein

1.0g carbs

0.1g fat

Sodium: 35–55 mg

1 tablespoon. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.

Ingredients and shopping list

Full batch: 16 listed servings.

1 tbsp reduced-sodium soy sauce (max 600 mg sodium)
2 tbsp unseasoned rice vinegar
6 g grated ginger; 1/4 tsp garlic powder
1 tsp cornstarch (about 3 g)
1/4 tsp sesame oil
No-calorie sweetener to taste; water to 1 cup

Cooking instructions

Mix cornstarch with 1 tbsp cold water. Simmer soy sauce, vinegar, ginger and the slurry until lightly thickened. Stir in sesame oil, cool, and dilute to 1 cup.

Meal-prep storage

Refrigerate perishable prepared portions promptly in shallow containers within 2 hours (1 hour above 90 F), at 40 F or below. Use within 3-4 days or the shorter ingredient/card limit. Reheat hot leftovers to 165 F. Freeze suitable portions for later days; check texture after thawing.

Ingredient and allergy checks

Listed allergens: Soy, Sesame. Contains gluten ingredients. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

Desk review only; kitchen testing and brand-label nutrition verification pending.

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