RICH SWEET-AND-SOUR STIR-FRY SAUCE
"This mixture is really great with chicken thighs, duck or pork. It also makes a nice counterpoint to broccoli."
1/2 cup Chiankiang Vinegar (dark brown rice vinegar)
1/3 cup sugar
1/2 cup oyster sauce
1 tsp crushed garlic
1/2 tsp five-spice powder
1 cup chicken stock (or water)
2 tsp cornstarch
water (to mix with cornstarch)
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.
TO USE THIS SAUCE:
First marinate 1 pound of cubed boneless chicken thigh or pork in the Universal Marinade (recipe follows) and then stir fry, adding the vegetables of your choice. Finish with 1/2 to 3/4 cup of this sauce.
UNIVERSAL MARINADE
For one pound meat, poultry or seafood:
2 tsp. cornstarch
1 tbsp. rice wine or dry sherry
1/2 tsp. sugar
1/2 tsp. salt
1 tbsp. water.
Mix ingredients for the marinade together. You can also add (but at the end, not in the marinade) chopped ginger, soy sauce, Sichuan pepper, oyster sauce, 5 spice powder, or hot bean paste. - Joyce Piotrowski to The Washington Post.
Makes 2 1/2 cups
Source: Washington Post, March 4, 1998
"This mixture is really great with chicken thighs, duck or pork. It also makes a nice counterpoint to broccoli."
1/2 cup Chiankiang Vinegar (dark brown rice vinegar)
1/3 cup sugar
1/2 cup oyster sauce
1 tsp crushed garlic
1/2 tsp five-spice powder
1 cup chicken stock (or water)
2 tsp cornstarch
water (to mix with cornstarch)
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.
TO USE THIS SAUCE:
First marinate 1 pound of cubed boneless chicken thigh or pork in the Universal Marinade (recipe follows) and then stir fry, adding the vegetables of your choice. Finish with 1/2 to 3/4 cup of this sauce.
UNIVERSAL MARINADE
For one pound meat, poultry or seafood:
2 tsp. cornstarch
1 tbsp. rice wine or dry sherry
1/2 tsp. sugar
1/2 tsp. salt
1 tbsp. water.
Mix ingredients for the marinade together. You can also add (but at the end, not in the marinade) chopped ginger, soy sauce, Sichuan pepper, oyster sauce, 5 spice powder, or hot bean paste. - Joyce Piotrowski to The Washington Post.
Makes 2 1/2 cups
Source: Washington Post, March 4, 1998
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Toppings - Sauces and Gravies
Toppings - Sauces and Gravies
- Mushroom Sauce (like Ponderosa Steakhouse)
- TGIF Jack Daniels Sauce
- Homemade Thai Sweet Pepper Sauce
- Chinese Brown Sauce for M Gable
- Chicken Monterey like Ponderosa's
- TGIF Jack Daniel's Sauce
- TEO's Hot Dog Sauce - THE Teo's recipe
- Souper Gravy (Campbell's Soup recipe, 1950's)
- Curry Sauce (Mueller's Macaroni, 1937)
- Simple Saucery (7 sauces using condensed soup) (Campbell's, 1977)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute