Recipes from China :: Chinese Salads, Dressings, and Sauces
Posted by bettyboop50 at recipegoldmine.com April 28, 2001 Glazes and basting sauces are brushed on meat, fish or poultry during the cooking process. Brush on liberally while cooking. Good on beef, pork or lamb ribs. 1/2 c. soy sauce
1/2 c. Chinese hoisin sauce
1/2 c. dry white wine
1 tsp. ground ginger
1/2 tsp. Chinese five spice powder
1 Tbsp. Gravy Master Combine all ingredients, mixing well. Makes 1 1/2 (one and one-half) c..
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