Rice Wine-Oyster Sauce
Complex and salty, this sauce would complement most any vegetable stir-fry. To have extra sauce, double the batch, cover and refrigerate for up to 1 week.Yield: 2 tablespoons, for 4 servings
Active Time: 5
Total Time: 5
- 1 tablespoon Shao Hsing rice wine, (see Note) or dry sherry
- 2 teaspoons oyster-flavored sauce, or vegetarian oyster sauce
- 1/4 teaspoon sugar
- 1/8 teaspoon salt
Whisk rice wine (or sherry), oyster sauce, sugar and salt in a small bowl.
Tips & Notes
- Note: Shao Hsing (or Shaoxing) is a seasoned rice wine. It is available in most Asian specialty markets and some larger supermarkets in the Asian section. If unavailable, dry sherry is an acceptable substitute.
Nutrition Per Serving
|fat||0 g (0 g sat, 0 g mono)|
Exchanges Free Food
From EatingWell February/March 2005