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+ servings

Mongolian Hot Wok Sauce

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Course: Main Course, Sauce
Cuisine: Five Spice, Mongolian
Year: 1996
Servings: 18 servings

Ingredients

  • 1 cup sherry
  • 1 cup dark soy sauce
  • 1 cup sesame oil (uncut)
  • 32 teaspoons red wine vinegar
  • 16 teaspoons sambal (or chili with garlic)
  • 16 teaspoons cornstarch
  • 4 teaspoons sugar
  • 4 teaspoons salt (optional)