Sweet, salty, and rich, this delicately flavored condiment unites and enhances the flavors of Cantonese steamed rice rolls (pages 156 to 160). It comes together quickly and tastes great, especially if flavorful cold-pressed peanut oil, the kind sold at Chinese markets, is used. If you use canola oil, add a dash of sesame oil for nuttiness.
Recipe information
Yield
makes a scant 1/2 cup
Ingredients
1
1
1
1
1
Need to make a substitution?
Preparation
Combine the sugar, light and dark soy sauces, water, and oil in a small saucepan. If using canola oil, add a dash of sesame oil. Bring to a boil over medium heat, stir to make sure the sugar has dissolved, then remove from the heat. Transfer to a heatproof bowl and set aside to cool completely before using. The sauce can be prepared up to 2 days in advance, covered, and left at room temperature.
