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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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My favorite dish in Chinese-American restaurants! This sauce is pretty darn close to what I have in restaurants - the worcestershire sauce changes the taste a little, but it's less than half the sodium of soy sauce. If you're sensitive to spicy foods, cut the hot peppers back to 1/4 teaspoon. Ingredients:
2 tablespoons corn starch |
1/4 cup water |
1 1/2 teaspoons minced garlic |
1 1/2 teaspoons minced fresh ginger root |
1/2 cup white sugar |
12 teaspoons worcestershire sauce (1/4 cup) |
1/4 cup white wine vinegar |
1/2 cup chicken broth, hot |
1/2 teaspoon crushed red peppers |
Directions:
1. Mix Corn Starch and Water.
2. Add in Garlic, Ginger, Sugar, Worcestershire Sauce, White Wine Vinegar, and hot Chicken Broth.
3. Cover and refrigerate until ready to use.
4. To add into stir fry:
5. When your stir fry is fully cooked, add in Prepared Sauce and Red Peppers. Simmer for 10 minutes, or until it thickens.
6. To use as a dipping sauce:
7. Bring to a boil in saucepan, add in Red Peppers. Cook until thickened.
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