Chinese Goop

That's a lot of jars to open

That's right, goop is a recognized culinary term. Recognize. What we have here is a Far East Mother sauce. This is the base for a variety of wontons, marinades and stir frys. Chinese Shrimp was a big hit for me in my restaurant and a few readers have requested it. This is the first step for that dish so I thought I would post it separately. You can alter this to suit your taste but do not change the ratio of soy, sherry and sugar. It works.

You will need a measuring cup, measuring spoons, microplaner and jar with a lid

• 1 cup soy sauce
• 1 cup sherry
• 1/2 cup sugar
• 3 Tablespoon ketchup
• 1 Tablespoon seasame oil
• 1 Tablespoon chili garlic sauce
• 1 piece of fresh *ginger, about the size of a nickel, grated

Mix it all up and put in a jar. D u n dun rhymes with fun

* I keep unpeeled ginger in the freezer. When I need it I grate it frozen and unpeeled with my microplaner. The peel is too small to notice. Easy and the ginger never rots.