You can use this sauce in chicken or beef stir-fries, or dilute with vinegar and add a few drops of sesame oil for dumpling dipping sauce.
Ingredients
Method
Put oil in a medium saucepan over medium heat. Add shallots, ginger, garlic and chilli. Cook for 5 minutes, stirring, until tender and starting to caramelise. Add stock and beans, and simmer for 10 minutes or until reduced by half.
Stir in wine, vinegar, soy, sugar, pepper and star anise and simmer for 10 minutes. Add cornflour mixture and sesame oil, and stir until boiling and thickened. Remove from heat.
Pour sauce into sterilised containers or jars and chill. The flavours will become more intense the next day. Keeps for 2 to 3 weeks in the fridge.
For more delicious recipes, pick up a copy of the latest issue of Better Homes and Gardens magazine in selected newsagents and supermarkets or buy online today!