Recipe - Rich Sweet-And-Sour Stir-Fry Sauce

One half cup Chiankiang Vinegar; (Dark
Brown Rice Vinegar)
1/3 cup Sugar
One half cup Oyster Sauce
1 teaspoon Crushed Garlic
One half teaspoon 5 Spice Powder
1 cup Chicken Stock Or Water
2 teaspoon Cornstarch
Water To Mix With Cornstarch

Combine the vinegar and sugar in a sauce pan and bring to a boil. Simmer
for 2 minutes. Add the oyster sauce, garlic, 5spice powder and stock.
Simmer for 5 minutes. Mix the cornstarch with a little water and then stir
it into the sauce. Boil again until clear. Pour into a glass bottle or jar.
Refrigerate for up to 5 days.

NOTES : This mixture is really great with chicken thighs, duck or pork. It
also makes a nice counterpoint to broccoli. To use this sauce, first
marinate 1 pound of cubed boneless chicken thigh or pork in the Universal
Marinade and then stir fry, adding the vegetables of your choice. Finish
with One half to Three fourths cup of this sauce. Makes 2 One half cups.
Recipe by: Washington Post, March 4, 1998

Posted to MCRecipe Digest by "J.J. Sommerville"
cuttlefish@mindspring.com on Mar 22, 1998