| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Ethnic, Chinese, 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 |
tb |
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
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