I mix mine up with low sodium soy sauce, ginger, garlic, chili-garlic (sriracha), and sometimes add no-salt no-sugar natural peanut butter and agave nectar. I also go to Asian markets to buy hoisin, fish sauce, nuoc cham, etc, but those can be high in sodium.
I use soy, fish sauce, and some low sodium broth, with garlic and ginger and maybe a dash of 5-spice. Sometimes I have to thicken it up with a bit of cornstarch.
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Holding steady at 170 (for now) because:
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