Fish Flavored Sauce
|Hot chili paste/1 teaspoon crushed red pepper flakes||2 Teaspoon|
|Garlic cloves||2⁄3 Ounce, peeled (20 Gram, 4 Large Size)|
|Fresh ginger slice||1⁄4 Inch, peeled|
|Scallions||1 1⁄3 Ounce, trimmed and cut into 1 inch pieces (40 Gram, 2 Medium Size)|
|Chicken broth||240 Milliliter (1 Cup, Preferably Chinese Chicken Broth)|
|Soy sauce||60 Milliliter (1/4 Cup, Light / Reduced Salt)|
|Rice wine||3 Tablespoon|
|Chinese black vinegar||1 1⁄2 Tablespoon|
|Oriental sesame oil||1 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Vegetable oil||3 Tablespoon|
Put the chili paste in a food processor with the metal blade in place.
With the motor running drop the garlic, ginger, and scallions through the feed tube and chop finely, about 10 seconds.
Combine all the remaining ingredients except the vegetable oil in a bowl.
Heat a wok or heavy skillet over high heat.
Add the vegetable oil and heat it.
Add the scallion mixture and stir-fry until fragrant, about 10 seconds.
Add the broth mixture and cook until thick enough to coat the back of a spoon, about 2 minutes, stirring constantly.