I saw this recipe when I was in this cookbook for the recipe SPINACH-STUFFED PORK CHOPS.
It looked colorful and tasty but I was worried about some of the Asian condiments used. Commercial spicy sauces and condiments tend to be high sodium. I am glad I took the time to reverse engineer the recipe to look at the sodium. It turned out it wasn’t too hard to tame the sodium. The Thai curry paste turned out to have 90mg of sodium for a serving of this recipe, so I left it in. The sriracha sauce only added 20mg. This left the salt which could be swapped out for Mrs. Dash and the chicken broth. I found an unsalted chicken broth and the recipe was a go.
- I used Mrs. Dash Table Blend in lieu of Kosher salt to season the marinade and rice mix.
- I used unsalted chicken broth,.
These kebabs were very good. They passed my new test for the success of a modified recipe: It did not seem bland and had lots of flavor and I never felt like they were missing flavor due to the use of a salt substitute.