Chinese Brown Sauce
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Ingredients
| 1 ½ | cups mushroom broth or chicken broth |
| 1 | tbsp Shaoxing rice wine |
| 1 | tbsp brown sugar |
| 2 | tsp sesame oil |
| ¼ | cup soy sauce |
| 1 ½ | tbsp dark soy sauce, or substitute fish sauce |
| 2 | tbsp oyster sauce |
| ¼ | tsp white pepper |
| ¼ | tsp salt (probably not needed unless you like things really salty) |
Directions
Combine all ingredients in a jar with a tight lid (must hold at least 2 cups.) Shake well before using. Store in the refrigerator.
Measure out what you need for your dish ahead of time. To thicken the sauce during cooking, combine corn starch with the cold sauce before adding it to the pan. The ratio is 1 tablespoon of corn starch per cup of sauce.
