You piqued my curiosity in the freezing tomato sauce thread. When I red
cook, I use a concoction which is basically soy sauce, water, ginger,
sugar, maybe something else (don't have _How to Cook and Eat in Chinese_
here at the office). Do you make a lot and freeze the extra? Freeze it
and reuse it? Or do you mean something else by "red-cooking sauce?"

Thanks!

Priscilla, whose mouth is starting to water for red cooked pork and turnips