Ingredients
1/2 c. chicken stock or low-sodium broth
3 tbsp. low-sodium soy sauce
1 tbsp. sherry or Chinese cooking wine
1 tbsp. sugar
1 tsp. cornstarch
1/2 tsp. distilled white vinegar
1/2 tsp. sesame oil
1 tbsp. peanut oil
3 tbsp. minced peeled fresh ginger
1/2 tsp. crushed red pepper
Preparation
Step 1In a small bowl, combine the stock with the soy sauce, sherry, sugar, cornstarch slurry, vinegar and sesame oil. Stir to dissolve the sugar.Step 2In 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.Step 3Applications: 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.
