Basic Chinese Sauce for Stir Fry |
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Prep Time: 5 Minutes Cook Time: 2 Minutes |
Ready In: 7 Minutes Servings: 2 |
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After an emergency involving an out of date sauce & relatives coming round for dinner, I spent the next few minutes investigating the contents of my mum's cupboards & then every chinese cookbook we had to find a sauce that I could make in a couple of minutes. In the end, I found that the following ingredients were common to most recipes. If I hadn't been feeding my dad as well, I would have added something from the following - garlic, ginger, spring onion or chili pepper. As it was, I added the sugar instead to richen the sauce. I used the medium-dry sherry that my mum cooks with - although the recommended alternative for rice wine appears to be dry sherry. Ingredients:
2 tablespoons dark soy sauce |
1 tablespoon light soy sauce |
1 tablespoon rice wine or 1 tablespoon dry sherry |
1 teaspoon dark brown sugar |
2 teaspoons cornflour |
2 tablespoons water |
4 teaspoons stock or 4 teaspoons water (i used the meat juices that came out when i fried the meat before adding the sauce) |
Directions:
1. Mix cornflour and water together to form a smooth paste.
2. Add everything else to the paste and mix well- it will take a little while for the sugar to dissolve.
3. Add to meat and/or veg after stir-frying& heat until the sauce has thickened.
4. Serve immediately with rice or noodles.
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