A Chinese Restaurant Secret
Good for Vegetables and Noodles
This sauce is a time-saver used in many Chinese restaurants to make Stir-Fried Broccoli with Oyster Sauce. It is also sometimes used over Boy Choy, Asparagus or Green Beans. It is also good on Chinese Egg Noodles, Lo Mein.
Stir-Fry Oyster Sauce
2 teaspoons Cornstarch
1 tablespoon Chinese Shao Xing wine or Dry Sherry
1 tablespoon Peanut Oil or other Vegetable Oil
1 tablespoon minced fresh Ginger
2 Green Onions chopped up crosswise, green and white parts
1 tablespoon Oyster Sauce
1 tablespoon Soy Sauce
½ cup Stock, preferably Chicken Stock
First chop the Ginger and Green Onions and set aside.
Make a binder by combining the Corn Starch with the Chinese Wine. Set this aside.
Heat a wok over high heat until it smokes, about a minute. Add the Oil and heat until hot.
Add the Ginger Stir-fry a few seconds.
Add The Mixture. Bring to a boil.
Stir in the Corn Starch and Wine binderMix well and let cook until it thickens. Remove the sauce from the fire nd let it cool. If it will be used later, refrigerate in a glass container, covered.
If the Sauce is used the same day it is mdd, the Garlic and Green Onions can be added together with the Ginger. If it is to be used a day or so later, then it will be better to add the Garlic and Onions the day the sauce is used. This recipe makes enough sauce for about 4 cups of vegetables.