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.
From EatingWell: February/March 2005
Yield: 2 tablespoons, for 4 servings
Active Time: 5 minutes
Total Time: 5 minutes
- 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.
- 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:
9 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 1 g carbohydrates; 0 g protein; 0 g fiber; 201 mg sodium; 1 mg potassium.
Exchanges: Free Food