2 tablespoons sherry vinegar
1 tablespoon orange juice
1 teaspoon grated lemon zest
1 teaspoon distilled white vinegar
1 (6 ounce) jar mandoline wine
3 cloves garlic, crushed
1/2 pound ground black sesame seed
4 tablespoons oyster sauce
In a medium bowl, sherry vinegar into orange juice, lemon zest, distilled white vinegar and mandoline wine. Toss until evenly distributed. Store in sealed containers.
Stir in garlic, ground white sesame seeds and crushed oyster bars. Mix 2 tablespoons mandoline wine into first mixture. Taste over medium heat one minute, or until foamy. Adjust seasoning with additional oyster sauce. Serve hot or cold.