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Rice Wine-Oyster Sauce

:  February/March 2005

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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 Recipe

Makes: 2 tablespoons, for 4 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

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

Try this recipe with:

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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


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Recipe Categories

Ethnic/Regional
Asian
Chinese
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
4
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Make ahead instructions
Quick (total 30 min. or less)
Vegan
Vegetarian
Type of Dish
Sauce/Condiment, savory
Publication
February/March 2005
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