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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is my new favorite stir-fry sauce. I'm putting it up here so I can remember how to make it. If you don't like Chinese Five Spice Powder, you can omit it. Although I thought I didn't like it until I made this. I didn't really measure out 2 1/2 Tbs of sherry and sugar, I just used a shy 1/4 cup. Ingredients:
1/4 cup soy sauce |
2 tablespoons water |
2 1/2 tablespoons sherry wine |
2 1/2 tablespoons sugar |
1 teaspoon minced ginger |
1 1/2 teaspoons garlic powder |
1/8 teaspoon chinese five spice powder |
2 teaspoons cornstarch |
Directions:
1. Mix everything but the corn starch in a glass bowl. Add to stir fry near the end of the cook time.
2. Make a well in the center and add the corn starch, whisking it to incorporate.
3. Cook on low until thickened to your liking. You can add more cornstarch mixed in a little water if it's not thick enough.
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