Black Pepper Sauce

• 2 tablespoons canola oil
• 1/2 tablespoon minced garlic
• 1/2 tablespoon minced ginger
• 1/4 cup Shaoxing wine (if Shaoxing is not available, substitute Sherry)
• 1/4 cup chicken stock
• 1/4 cup oyster sauce
• 1/4 cup soy sauce
• 1 tablespoon coarse ground black pepper
• 1 teaspoon cornstarch
• 2 tablespoons water

Heat up the canola oil in a small saucepot over medium heat. When the oil is hot, add the garlic and ginger and stir-fry them for 1 minute. When the garlic and ginger start to turn golden, add the Shaoxing wine and cook off the alcohol for 2 minutes. Next, add the chicken stock, oyster sauce, soy sauce, and black pepper.

Mix the cornstarch with the water in a small bowl to make a slurry. When the sauce comes back to simmer, add the slurry. Let the sauce simmer for 2 minutes, and the black pepper sauce is done.

Keep stored in the fridge for up to 1 week.

Adapted from Chinese Heritage Cooking From My American Kitchen (Page Street 2018) by Shirley Chung.