How to make it

  • Saute onion in 1 or 2 Tbs. vegetable oil (NOT extra-virgin olive oil—I use peanut oil) in 2.5 quart saucepan.
  • When onions soften, add garlic.
  • When onions are transparent, add all other ingredients.
  • Simmer for 15-30 minutes, stirring fairly often so the sauce doesn’t stick to your saucepan.
  • Adjust seasonings to taste (sometimes adding a little soy sauce helps). Remove bay leaves.
  • You can eat this right away, but I actually like to make it ahead and reheat it so the flavors meld together better.
  • Serve this with vegetables like steamed carrots, cabbage, cauliflower, bean sprouts, green beans, or bean sprouts (all lightly steamed).
  • May also serve with rice, hard-boiled eggs, fried tofu cubes, and cooked shrimp (unless vegetarian).
  • Sauce can also be tossed with noodles.
  • Note: Dressing may be made a couple of days ahead. Dressing also freezes very well.

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