Photo: Charles Deluvio
Estimated Nutrition (whole recipe, rough)
221
Calories
4g
Protein
15g
Fat
20g
Carbs
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sesame | 1 tbsp (14g) | 120 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Peppermint | not in our table | 0 |
| Syrup | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ⅓ cup fresh mint leaves (packed)
- ¼ cup rice vinegar
- 3 tablespoons light corn syrup
- 2 garlic cloves, minced
- 2 tablespoons water
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon oriental sesame oil
- generous pinch of dried crushed red pepper
Directions
1
Purée all ingredients in blender.
2
Transfer to bowl.
3
Let stand 1 hour at room temperature. (Can be made 1 day ahead. Cover and chill. Bring to room temperature)
Recipe sourced from
fandom