This recipe you can use in multiple Asian dishes that call for a dark sauce. This sauce is very easy to make and keeps well up to two weeks in the fridge if you mix in the broth. If you don’t add the broth it will keep up to 1 month. You can also store in a freezer safe container up to one month.
1 1/2 cups vegetable broth or vegan chicken flavored broth.
3 tbsp soy sauce or soy sauce alternative ( coconut aminos or liquid aminos)
2 1/2 tbsp sugar ( can use coconut sugar)
1 tsp rice vinegar
2 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp mushroom flavored soy sauce (optional)
1 tsp sesame oil
1 green onion, sliced
1/2 inch ginger, minced
1 clove garlic, minced
1/4 tsp pepper
- In a saucepan over medium heat, bring the broth to a boil and remove from heat.
- In a bowl combine all of the ingredients including the broth and whisk together. Set aside to cool completely. About 30 minutes.
- Once cool strain through a mesh strainer. Pour into a glass container or freezer safe dish. Store as desired.