Yield
Yield: 24 servings
3 cups chicken or vegetable stock
1 1/2 cups Kikkoman Black Bean Sauce
1/2 cup sugar
1 cup vegetable oil
1 cup julienned ginger
72 dried red chile pods
9 pounds blanched vegetables such as trimmed asparagus spears, bok choy or green beans
1 1/2 cups toasted cashews
Whisk together stock, black bean sauce and sugar until blended. (Yield: 4 1/2 cups)
For each serving, to order: In sauté pan, heat 2 teaspoons oil over high heat. Add 2 teaspoons ginger and 3 chiles; sauté about 30 seconds. Add 6 ounces vegetables; sauté 1 minute. Reduce heat and add 3 tablespoons sauce mixture. Simmer about 1 minute or until vegetables are lightly coated with sauce. Transfer to plate; scatter 1 tablespoon cashews on top. </p
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Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE