1 Tbs. canola oil
2 Tbs. chopped shallot
1-3/4 cups lower-salt chicken broth; more as needed
6 medium carrots, peeled and cut into large dice (about 2 cups)
2 Tbs. reduced-sodium soy sauce
1 Tbs. finely grated fresh ginger
1 Tbs. unseasoned rice vinegar
2 tsp. honey
1 tsp. Asian sesame oil
Heat the oil in a 4-quart saucepan over low heat. Add the shallot and cook, stirring occasionally, until tender but not brown, about 2 minutes. Add the broth and bring to a boil over medium-high heat. Stir in the carrots, return to a boil, reduce the heat to medium low, and simmer until the carrots are just tender, 12 to 15 minutes.
Pour the carrot mixture into a blender and add the soy sauce, ginger, rice vinegar, honey, and sesame oil. Purée until smooth. Pour the sauce into a fine strainer set over a bowl and gently press it through the strainer with a spatula or wooden spoon. Discard the solids. If the sauce seems thick, thin with additional broth to the desired consistency.
The sauce may be made and refrigerated up to 1 day ahead. Recommended on roasted or grilled pork chops.
nutrition information (per serving):
Calories (kcal): 80; Fat (g): 3.5; Fat Calories (kcal): 35; Saturated Fat (g): 0; Protein (g): 3; Monounsaturated Fat (g): 2; Carbohydrates (g): 10; Polyunsaturated Fat (g): 1; Sodium (mg): 230; Cholesterol (mg): 0; Fiber (g): 2;