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.

Makes 2 tablespoons, for 4 servings

ACTIVE TIME: 5 minutes

TOTAL TIME: 5 minutes

EASE OF PREPARATION: Easy

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

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

NUTRITION INFORMATION: Per serving: 9 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 1 g carbohydrate; 0 g protein; 0 g fiber; 201 mg sodium; 1 mg potassium.

0 Carbohydrate Servings

TIP: 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.