Rich sweet-and-sour stir-fry sauce

Yield: 3 Servings

Measure 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
\N \N 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.

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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