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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Hot-and-Sour Pork Ingredients:
3/4 cup low-sodium chicken broth or water |
5 tablespoons soy sauce |
2 tablespoons sugar |
1 1/2 tablespoons worcestershire sauce |
1 tablespoon cornstarch |
1 tablespoon olive oil |
2 1/2 tablespoons grated fresh ginger |
2 tablespoons minced garlic |
1 teaspoon crushed red pepper flakes (or to taste) |
Directions:
1. In a small bowl, whisk together the broth or water, soy sauce, sugar, Worcestershire sauce, and cornstarch, stirring constantly until the cornstarch dissolves. Heat a wok or skillet over medium-high heat. Add the oil and heat for 30 seconds. Add the ginger, garlic, and pepper flakes and stir-fry until fragrant, about 15 seconds. Add the cornstarch mixture and bring to a boil. Cook, stirring constantly to prevent lumps, until the sauce thickens slightly, about 1 1/2 minutes. Pour into a bowl.
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