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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


Makes: 1 1/2 cups

3 tablespoons tomato paste
2 tablespoons dry sherry wine
2 tablespoons dark brown sugar
1 tablespoon dark soy sauce
2 teaspoons red wine vinegar
1 teaspoon chili paste
1 tablespoon peanut oil
1 tablespoon minced ginger
1 teaspoon minced garlic
1/4 cup chopped scallions

In a bowl combine the tomato paste, sherry, brown sugar, soy sauce, vinegar and chili paste. Pour the oil in a wok. Heat to high. Add the ginger and stir fry a few seconds. Add the content of the bowl to the wok.
Bring to a boil and turn the heat to low. Simmer for about two minutes or until the sauce thickens.
Allow the sauce to cool, then refrigerate in a closed container. Add the garlic and scallions to the sauce on the day it is used.
Use this sauce as a marinade for roast chicken, for barbecued pork chops or steaks. Add it to stir-fried chicken.

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