ADVERTISEMENT
Rice Wine-Oyster Sauce
Rice Wine-Oyster Sauce
0 Reviews
From: EatingWell Magazine, 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.
- By: Grace Young EatingWell Recipe Contributor
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 1 tablespoon Shao Hsing rice wine, (see Note) or dry sherry
- 2 teaspoons oyster-flavored sauce, or vegetarian oyster sauce
- ¼ teaspoon sugar
- ⅛ teaspoon salt
Preparation
-
Active
-
Ready In
- Whisk rice wine (or sherry), oyster sauce, sugar and salt in a small bowl.
- 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.
- Per serving: 9 calories; 0 g fat(0 g sat); 0 g fiber; 1 g carbohydrates; 0 g protein; 0 mcg folate; 0 mg cholesterol; 1 g sugars; 0 IU vitamin A; 0 mg vitamin C; 0 mg calcium; 0 mg iron; 201 mg sodium; 1 mg potassium
- Carbohydrate Servings: 0
- Exchanges: Free Food
