Yield: 1 servings
|1 cup||Light soy sauce|
|1 cup||Dark soy sauce|
|½ cup||Chinese rice wine or dry sherry|
|4 slices||Fresh ginger root|
Mix all together in a stainless-steel pot and bring to a boil. Use for "Fried Quail, Chinese Style" (recipe included in this collection) and for similar dishes.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 02-12-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.