Garlic-Ginger-Scallion Stir Fry Sauce

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READY IN: 45mins
YIELD: 4 cups
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup minced garlic
  • 12
    cup minced ginger
  • 1
    cup scallion, chopped 1/4-inch thick
  • 1
    cup shaoxing wine
  • 12
  • 4
    cups chicken stock
  • 2
    tablespoons sesame oil
  • canola oil, to cook
  • kosher salt & freshly ground black pepper, to taste
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DIRECTIONS

  • In a wok or sauté pan coated lightly with canola oil over medium-high heat, sauté the garlic, ginger and scallions until soft, about 2 minutes.
  • Deglaze with shaoxing and reduce by 50 percent.
  • Add soy sauce and chicken stock and reduce by 25 percent.
  • Add sesame oil and when cooled, store in a covered glass jar up to two weeks in the fridge.
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