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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 4 |
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This recipe came from a Williams-Sonoma cookbook. It is a generic chinese type brown sauce great for making just about any type of stir fry. Simple and delicious. Our favorite way to use it is on a stir fry of beef, asparagus, and red pepper. Ingredients:
3 tablespoons soy sauce |
1 teaspoon fresh ginger, finely chopped |
1 garlic clove, minced |
1 scallion, white and green parts, finely chopped |
1/2 teaspoon chili oil (or to taste. you can substitute almost any type of spicy or flavorful oil that you like) |
2 teaspoons cornstarch |
3 tablespoons water |
Directions:
1. Dissolve cornstarch in water.
2. Combine all ingredients.
3. To use, make your stirfry until almost fully cooked. Stir in sauce in the last few minutes. Bring to a boil until thickened.
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