Black Vinegar Sweet and Sour Sauce Recipe
Ingredients
| 1 large garlic clove [1/6. ounce, 5 g], peeled | ||
| Fresh ginger, a 1/4-inch [6 mm] slice, peeled | ||
| 2 large scallions [2 1/2 ounces total, 75 g], trimmed and cut into 1-inch [2.5 cm] pieces | ||
| 3/4 cup chicken broth [180 ml], preferably Chinese Chicken Broth | ||
| 1/4 cup light or reduced-salt soy sauce [60 ml] | ||
| 1/3 cup ketchup [3 1/2 ounces, 100 g] | ||
| 2 tablespoons Chinese black vinegar | ||
| Sugar | 2 Tablespoon | |
| Ground black pepper | 1/2 Teaspoon | |
| Cornstarch | 1 Tablespoon | |
| Vegetable oil | 2 Tablespoon | |
Directions
Drop the garlic, ginger, and scallions through the feed tube of a food processor with the metal blade in place and the motor running and chop finely, about 10 seconds.
Combine all the remaining ingredients except the oil in a bowl.
Heat a wok or heavy skillet over high heat.
Add the oil and heat it.
Add the scallion mixture and stir-fry until fragrant, about 10 seconds.
Add the broth mixture and cook until thickened, about 2 minutes, stirring constantly.
Combine all the remaining ingredients except the oil in a bowl.
Heat a wok or heavy skillet over high heat.
Add the oil and heat it.
Add the scallion mixture and stir-fry until fragrant, about 10 seconds.
Add the broth mixture and cook until thickened, about 2 minutes, stirring constantly.
Chef
