Advertisement

Rice Wine-Oyster Sauce

February/March 2005

Your rating: None Average: 4 (1 vote)

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.


Rice Wine-Oyster Sauce

Makes: 2 tablespoons, for 4 servings

Active Time:

Total Time:

Preparation

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

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.

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


More From EatingWell

Recipe Categories

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner