I had a friend turn me onto Nagi Maehashi and her Recipe Tin cookbooks and site.
I bought the first one myself and fell in love with the eggplant dish. My friend evily (is that a word) send the second book along. So i’m starting down the path of trying out the recipes.
Ages ago the hubby and i found a package of instant corn soup in the asian store in downtown Denver. We would always buy it and it added a nice intro to meals. Then one day the package disappeared from the shelf, we couldn’t find it anywhere. Even on our twice yearly jaunt to the suburbs to H-MArt.
As i was flipping through the Dinner Tonight cookbook, there is was, corn soup… I knew it was a think that had to happen. The first ingredient was this Charlie sauce. Also in the book. So i had to make that first.
There was another new ingredient to me Shaoxing Cooking Wine. I knew i wasn’t heading to H-Mart for a a while so to amazon i went. I didn’t really pay attention to size and assumed it would arrive like the normal sherry or other manner of liquid cooking items… This thing is huge!
I went to my stash of glass jars and found just the perfect one! Then i started adding ingredients in quick succession!
I’m excited to see where i can use this sauce next!
Charlie Sauce
Ingredients
- 1/2 cup light soy sauce
- 1/2 cup oyster sauce
- 1/4 cup Chinese wine
- 1/4 cup cornstarch
- 1 tbsp sugar
- 2 tbsp sesame oil , toasted
- 1 tsp ground white pepper
Instructions
- Combine ingredients in a jar and shake to combine. \Store in fridge and shake before use.
Verdict:
Very easy to make and tasty!
