Makes: 1 1/2 cups
3 tablespoons tomato paste
tablespoons dry sherry wine
2 tablespoons dark brown sugar
dark soy sauce
2 teaspoons red wine vinegar
1 teaspoon chili paste
1 tablespoon peanut oil
1 tablespoon minced ginger
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.