Sunday, June 2, 2013

[MC-AllEthnic-Recipes] Potsticker Brown Sauce 2 - 1 pt plus; 8g Carbohydrate; trace Dietary Fiber

 

                      
* Exported from MasterCook *

                         Potsticker Brown Sauce 2

Recipe By     :
Serving Size  : 7     Preparation Time :0:00
Categories    : Condiment

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  water -- or chik'n broth
  2        Tablespoons  black soy sauce -- or mushroom soy sauce
  2        Tablespoons  oyster sauce
  2        Tablespoons  dry sherry
  2        Tablespoons  ketchup
  3        Tablespoons  sugar
  4                     garlic cloves -- crushed and minced
  1         Tablespoon  finely minced fresh ginger
  1         Tablespoon  sesame oil
  1           teaspoon  freshly ground white pepper

Combine all the ingredients in a small saucepan and bring to a boil. If
using soon, reserve over low heat. Otherwise, let cool, then store in the
refrigerator in a tightly covered container.

Makes approximately 1 3/4 cups (about 7 one-quarter cup servings)

AuthorNote: I developed this brown sauce for my restaurant Wok n' Roll,
where I was restricted from having a stockpot because there was not enough
space under the hood, rendering it a fire hazard and against fire code,
and thus, could not make chicken stock. Many of my customers called this
"Wok n' Roll's Famous Sauce".

Cuisine:
  "Chinese"
Source:
  "Potsticker Chronicles: America's Favorite Chinese Recipes by Stuart
  Chang Berman, 2004"
S(Formatted by Chupa Babi):
  "May 2013"
Yield:
  "1 3/4 cups"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 52 Calories; 2g Fat (36.3% calories
from fat); trace Protein; 8g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 84mg Sodium.  Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2
Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

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