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Garlic-Ginger-Scallion Stir Fry Sauce

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“From Ming...Good on shrimp, chicken, beef or tofu. Tastes comprable to great chinese take out.”
4 cups

Ingredients Nutrition

  • 12 cup minced garlic
  • 12 cup minced ginger
  • 1 cup scallion, chopped 1/4-inch thick
  • 1 cup shaoxing wine
  • 12 cup soy sauce
  • 4 cups chicken stock
  • 2 tablespoons sesame oil
  • canola oil, to cook
  • kosher salt & freshly ground black pepper, to taste


  1. In a wok or sauté pan coated lightly with canola oil over medium-high heat, sauté the garlic, ginger and scallions until soft, about 2 minutes.
  2. Deglaze with shaoxing and reduce by 50 percent.
  3. Add soy sauce and chicken stock and reduce by 25 percent.
  4. Add sesame oil and when cooled, store in a covered glass jar up to two weeks in the fridge.

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