2 cups Chicken Stock or Beef Stock
1 garlic clove, minced
1/2 cup white wine
1 bay leaf, broken in half
1. Boil all ingredients in a medium-size saucepan until reduced to half the amount.
2. Cool. Pour into ice cube trays and freeze until solid. Remove from trays and place cubes in plastic freezer
bags; close tightly. Freeze up to 3 months.
3. Add 1 cube to a wok or skillet for sauteing or
stir-frying or use as directed in your recipe.
Makes 16 cubes.