 |
Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 8 |
|
A basic stir fry sauce that I've been using for years. I got the recipe from my mother, but I don't know where she got it from. I make no claim to authenticity. Ingredients:
2 -3 tablespoons cornstarch |
1/4 cup brown sugar, packed |
1/4 teaspoon ground ginger (or a bit of fresh minced ginger) |
2 cloves garlic, minced |
1/2 cup soy sauce or 1/2 cup tamari soy sauce |
1/4 cup cider vinegar or 1/4 cup white vinegar |
1/2 cup water |
1 1/2 cups vegetable broth or 1 1/2 cups beef broth or 1 1/2 cups chicken broth (i use chicken broth if my stir fry will have chicken, etc.) |
Directions:
1. Combine all ingredients in a large glass jar with a lid.
2. Screw lid on.
3. Shake well.
4. Can store in fridge up to 2 weeks.
5. Shake well before using.
6. To use sauce: stir fry your vegetables and meat as desired, add appropriate amount of sauce, bring to a boil, boil for 1 minute or until slightly thickened.
7. Serve.
|
|