Rich sweet-and-sour stir-fry sauce
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Chiankiang Vinegar; (Dark Brown Rice Vinegar) |
| ⅓ | cup | Sugar |
| ½ | cup | Oyster Sauce |
| 1 | teaspoon | Crushed Garlic |
| ½ | teaspoon | 5 Spice Powder |
| 1 | cup | Chicken Stock Or Water |
| 2 | teaspoons | Cornstarch |
| Water To Mix With Cornstarch | ||
Directions
Combine the vinegar and sugar in a sauce pan and bring to a boil. Simmer for 2 minutes. Add the oyster sauce, garlic, 5-spice powder and stock.
Simmer for 5 minutes. Mix the cornstarch with a little water and then stir it into the sauce. Boil again until clear. Pour into a glass bottle or jar.
Refrigerate for up to 5 days.
NOTES : This mixture is really great with chicken thighs, duck or pork. It also makes a nice counterpoint to broccoli. To use this sauce, first marinate 1 pound of cubed boneless chicken thigh or pork in the Universal Marinade and then stir fry, adding the vegetables of your choice. Finish with ½ to ¾ cup of this sauce. Makes 2½ cups.
Recipe by: Washington Post, March 4, 1998 Posted to MC-Recipe Digest by "J.J. Sommerville" <cuttlefish@...> on Mar 22, 1998
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