* Exported from MasterCook *
Potsticker Brown Sauce 2
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Condiment
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup water -- or chik'n broth
2 Tablespoons black soy sauce -- or mushroom soy sauce
2 Tablespoons oyster sauce
2 Tablespoons dry sherry
2 Tablespoons ketchup
3 Tablespoons sugar
4 garlic cloves -- crushed and minced
1 Tablespoon finely minced fresh ginger
1 Tablespoon sesame oil
1 teaspoon freshly ground white pepper
Combine all the ingredients in a small saucepan and bring to a boil. If
using soon, reserve over low heat. Otherwise, let cool, then store in the
refrigerator in a tightly covered container.
Makes approximately 1 3/4 cups (about 7 one-quarter cup servings)
AuthorNote: I developed this brown sauce for my restaurant Wok n' Roll,
where I was restricted from having a stockpot because there was not enough
space under the hood, rendering it a fire hazard and against fire code,
and thus, could not make chicken stock. Many of my customers called this
"Wok n' Roll's Famous Sauce".
Cuisine:
"Chinese"
Source:
"Potsticker Chronicles: America's Favorite Chinese Recipes by Stuart
Chang Berman, 2004"
S(Formatted by Chupa Babi):
"May 2013"
Yield:
"1 3/4 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 52 Calories; 2g Fat (36.3% calories
from fat); trace Protein; 8g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 84mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2
Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
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