Black Vinegar Sweet and Sour Sauce
|Garlic clove||1⁄6 Ounce, peeled (1 Large Clove, 5 Gram)|
|Fresh ginger slice||1⁄4 Inch, peeled|
|Scallions||2 1⁄2 Ounce, trimmed and cut into 1-inch pieces (2 Large Sized, 75 Gram)|
|Chicken broth||180 Milliliter (Preferably Chinese Chicken Broth, 3/4 Cup)|
|Light soy sauce||60 Milliliter (1/4 Cup, Or Reduced-Salt)|
|Ketchup||3 1⁄2 Ounce (1/3 Cup, 100 Gram)|
|Chinese black vinegar||2 Tablespoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Vegetable oil||2 Tablespoon|
Drop the garlic, ginger, and scallions through the feed tube of a food processor with the metal blade in place and the motor running and chop finely, about 10 seconds.
Combine all the remaining ingredients except the oil in a bowl.
Heat a wok or heavy skillet over high heat.
Add the oil and heat it.
Add the scallion mixture and stir-fry until fragrant, about 10 seconds.
Add the broth mixture and cook until thickened, about 2 minutes, stirring constantly.