Ingredients
- 1/4 cup Chinkiang vinegar(or rice wine, or balsamic vinegar) (*footnote 1)
- 1/2 cup shaoxing wine(or dry sherry, or Japanese sake, or stock)
- 1/2 cup light soy sauce(or soy sauce, or tamari) (*footnote 2)
- 1/4 cup dark soy sauce(or soy sauce, or tamari) (*footnote 2)
- cup sugar
- tablespoon scornstarch
- Chicken or vegetable stock(Add right before using the sauce)
Instructions
- Mix all the ingredients except the stock in a jar and shake to combine. Every time before you use the sauce, shake well to dissolve all the cornstarch. Pour 1/3 cup sauce into a bowl and add 1/3 cup stock (it can be either chicken stock, vegetarian stock, or water). Mix well again right before pouring into the pan.
- You can store the sauce in a glass jar in the fridge for up to 3 months.
