Chinese Sauce/Spice
Source:Ming Tsai
Prep Time:10-30 Minutes
Servings:4
To be truly authentic, use Chinese shaoxing wine instead of dry sherry.
The sauce tastes great with tofu and red pepper, or some Chinese eggplant. I haven’t tried it with meat, but that should work well too.
Ingredients:
| 1/2 | cup | garlic |
| 1/2 | cup | ginger |
| 1 | cup | scallion |
| 1 | cup | dry sherry |
| 1/2 | cup | soy sauce |
| 4 | cup | vegetable stock |
| 2 | tablespoon | sesame oil |
| canola oil |
||
| to taste | salt |
|
| to taste | black pepper |
Directions:
In a wok or sauté pan coated lightly with canola oil over medium-high heat, sauté the garlic, ginger and scallions until soft, about 2 minutes.
Deglaze with dry sherry, and reduce by 50 percent.
Add soy sauce and chicken stock, and reduce by 25 percent.
Add sesame oil, and when cooled, store in a covered glass jar. The sauce will last upto two weeks in the fridge.
GD Star Rating
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