Ginger Broth yields 3 quarts
¼ cup sesame oil
3 cups julienned yellow onion
1/3 cup minced garlic
½ cup tomato paste
1 cup white wine
3 tbsp. ground ginger
½ cup fish sauce
1-1/2 cup green onions
1 cup soy sauce
1-1/2 cup orange juice
2 qrts. Water
2 tbsp. shrimp base
2 tbsp. sugar
¼ cup sambal chile paste
Saute onion in sesame oil until translucent
Add garlic and sauté for 2 more minutes
Add tomato paste and stir constantly for 5 min.
Deglaze with white wine and cook for 5 min. to allow alcohol to cook out.
Add fish sauce, soy sauce, sambal, oj, water and ginger and bring to a boil.
Reduce heat and allow to simmer for 20-30 min to reduce by a 1/3.
Add sugar and adjust seasonings if necessary.
Strain through chinois and store in cooler.
1 tbsp. Sesame oil
¼ cup sliced red onion
½ cup sliced mushrooms
1.5 cup sliced napa cabbage
1 oz. crabmeat
Salt, pepper, and sugar to taste
Sauté onion and mushrooms in sesame oil until tender.
Add cabbage and sauté for an additional 2-3 min until wilted.
Add crabmeat and seasonings.