Rice Wine-Oyster Sauce

http://www.eatingwell.com/recipes/rice_wine_oyster_sauce.html

From EatingWell:  February/March 2005

Complex and salty, this sauce would complement most any vegetable stir-fry. To have extra sauce, double the batch, cover and refrigerate for up to 1 week.

2 tablespoons, for 4 servings | Active Time: 5 minutes | Total Time: 5 minutes

Ingredients

• 1 tablespoon Shao Hsing rice wine, (see Note) or dry sherry
• 2 teaspoons oyster-flavored sauce, or vegetarian oyster sauce
• 1/4 teaspoon sugar
• 1/8 teaspoon salt

Preparation

1. Whisk rice wine (or sherry), oyster sauce, sugar and salt in a small bowl.

Nutrition

Per serving : 9 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 1 g Carbohydrates; 0 g Protein; 0 g Fiber; 201 mg Sodium; 1 mg Potassium

Exchanges: Free Food

Tips & Notes

• Note: Shao Hsing (or Shaoxing) is a seasoned rice wine. It is available in most Asian specialty markets and some larger supermarkets in the Asian section. If unavailable, dry sherry is an acceptable substitute.