| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | Chinese, Ethnic, Sauces | 1 | Servings |
INGREDIENTS
| 1 | c | Dark soy sauce |
| 1 | c | Thin soy sauce |
| 1 | c | Sugar |
| 2 | c | Water |
| 3 | Dried chili peppers 2 sl | |
| ginger root | ||
| 2 | T | Five whole flowerets, star |
| anise | ||
| 1/2 | c | Peanut oil |
| 2 | Cloves garlic, split |
INSTRUCTIONS
Add all ingredients to saucepan and boil 15 minutes. Refrigerate sauce. Simmer foods in this sauce, as the foods absorb the salty taste, you may need to add more soy sauce to compensate. Do not use fish in this sauce if you want to keep it long. Basic Sauce is used over and over again to slow-simmer a number of foods. It imparts its own flavor to what is cooked, and grows more savory with the cooking of different foods. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2010
Calories From Fat: 959
Total Fat: 108.5g
Cholesterol: 0mg
Sodium: 17015.8mg
Potassium: 959.1mg
Carbohydrates: 245.7g
Fiber: 4.2g
Sugar: 208.4g
Protein: 26.8g