Fish Flavored Sauce Recipe
Ingredients
| 2 teaspoons hot chili paste or 1 teaspoon crushed red pepper flakes | ||
| 4 large garlic cloves [about 2/3 ounce total, 20 g], peeled | ||
| Fresh ginger, a 1/4-inch [6 mm] slice, peeled | ||
| 2 medium scallions [1 1/3 ounces total, 40 g], trimmed and cut into 1-inch [2.5 cm] pieces | ||
| 1 cup chicken broth [240 ml], preferably Chinese Chicken Broth | ||
| 1/4 cup light or reduced-salt soy sauce [60 ml] | ||
| Rice wine | 3 Tablespoon | |
| Sugar | 2 Tablespoon | |
| 1 1/2 tablespoons Chinese black vinegar | ||
| Cornstarch | 1 Tablespoon | |
| 1 teaspoon Oriental sesame oil | ||
| Ground black pepper | 1/4 Teaspoon | |
| Vegetable oil | 3 Tablespoon | |
Directions
Put the chili paste in a food processor with the metal blade in place.
With the motor running drop the garlic, ginger, and scallions through the feed tube and chop finely, about 10 seconds.
Combine all the remaining ingredients except the vegetable oil in a bowl.
Heat a wok or heavy skillet over high heat.
Add the vegetable oil and heat it.
Add the scallion mixture and stir-fry until fragrant, about 10 seconds.
Add the broth mixture and cook until thick enough to coat the back of a spoon, about 2 minutes, stirring constantly.
With the motor running drop the garlic, ginger, and scallions through the feed tube and chop finely, about 10 seconds.
Combine all the remaining ingredients except the vegetable oil in a bowl.
Heat a wok or heavy skillet over high heat.
Add the vegetable oil and heat it.
Add the scallion mixture and stir-fry until fragrant, about 10 seconds.
Add the broth mixture and cook until thick enough to coat the back of a spoon, about 2 minutes, stirring constantly.
Chef
