Wolfgang's Asian Rib Sauce Recipe - Cooking Index
Wolfgang's Asian Rib Sauce Recipe - Cooking Index
Not only do we use this sauce with our spareribs at Chinois, but we stir a little into many of our dishes for additional flavor and color. It's particularly good with "Stir-Fried Chicken With Cashews And Pine Nuts" (see recipe).
Courses: Sauces| 1 1/4 cups | 296ml | Rice wine vinegar - see * Note |
| 1 cup | 237ml | Honey |
| 3/4 cup | 177ml | Soy sauce |
| 3/4 cup | 177ml | Mirin - see * Note |
| 2 | Scallions - chopped | |
| 1 teaspoon | 5ml | Minced garlic |
| 1 teaspoon | 5ml | Finely-chopped fresh ginger |
| 3/4 teaspoon | 3.8ml | Crushed red pepper flakes |
* Note: Rice wine vinegar and mirin can be purchased in markets that carry Asian products.
In a 4-cup enamel or stainless steel saucepan, combine all the ingredients and cook, over medium-high heat until syrupy, 50 to 60 minutes. Strain into a clean container and cool.
Refrigerate, covered, and use as needed.
This recipe yields about 1 1/3 cups.
Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/
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