This sauce is a fantastic gift for anyone who loves to stir-fry. It can be refrigerated for up to two weeks. More Condiment Recipes

Grace Parisi
December 2002

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Recipe Summary

total:
15 mins
Yield:
MAKES ABOUT 1 CUP
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, combine the stock with the soy sauce, sherry, sugar, cornstarch slurry, vinegar and sesame oil. Stir to dissolve the sugar.

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  • In a medium saucepan, heat the peanut oil until shimmering. Add the ginger and crushed red pepper and cook over high heat, stirring, until fragrant and golden. Add the stock mixture and boil over high heat until thickened and glossy, about 1 minute. Transfer to a glass jar and let cool.

Notes

Applications:

Add while stir-frying pork, chicken, shrimp or beef. Use as a dipping sauce for dumplings, steamed vegetables or rotisserie chicken. Drizzle over grilled meats or fish.