Ingredients

The following ingredients have 2 Servings
  • 2 tablespoons peanut oil
  • 2 teaspoons fresh ginger, grated fine
  • 2 teaspoons fresh garlic, grated fine
  • ½ teaspoon chili paste or red pepper flakes
  • ½ cup good quality soy sauce
  • ¾ cup low sodium chicken stock, homemade if possible
  • 3 tablespoons granulated sugar
  • 1 tablespoon sesame oil
  • 2 teaspoons rice vinegar
  • ¼ cup sherry
  • 1 tablespoon corn starch

Instruction

  • In a wok, saute pan or sauce pan, heat oil over medium high and once hot, add ginger, garlic and chili and cook for one minute.
  • Add soy sauce, chicken stock, sugar, sesame oil and rice vinegar and bring to a low boil.
  • Mix sherry with corn starch to form a slurry and add to the liquid and cook until thickened, less than 30 seconds.
  • Remove, cool and keep refrigerated until needed up to two weeks.