Categories: sauce

Ingredients

• 2 tablespoons Chinese rice wine [use vinegar]
• 2 tablespoons Chinese rice vinegar [1 tbs]
• 3 tablespoons Dark Soy Sauce
• 3 tablespoons Chicken Stock [water works fine]
• 4 tablespoons Sugar
• 1 teaspoon Sesame Oil
• 1 tablespoon Corn starch
• 2 teaspoons Canola oil
• 2 teaspoons Garlic, minced
• 2 teaspoons Ginger, grated
• 2 teaspoons Scallion
• 8 pieces Chinese Chillies [red pepper flakes work fine]

Directions

1. Combine soy sauce, wine, vinegar, chicken stock, sugar, sesame seed oil, and cornstarch in a small bowl and stir with a fork until cornstarch is dissolved and no lumps remain. Set aside.

2. Combine oil, garlic, ginger, minced scallions, and red chilies in a large skillet and place over medium heat.

3. Cook, stirring, until vegetables are aromatic and soft, but not browned, about 3 minutes.

4. Stir sauce mixture and add to skillet, making sure to scrape out and sugar or starch that has sunk to the bottom.

5. Cook, stirring, until sauce boils and thickens, about 1 minute.

6. Add scallion segments.

7. Transfer sauce to a bowl to stop cooking

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