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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 6 |
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This sauce was adapted from a Mollie Katzen Moosewood Cookbook recipe. Add to stir-fried vegetables - plus chicken, if you are not a vegetarian. If you are a garlic lover, add more - it is really strong since the sauce is barely cooked. Ingredients:
1/4 cup soy sauce |
1 cup water (or more) |
1 -3 teaspoon grated ginger |
2 garlic cloves |
1 teaspoon sesame oil |
1 tablespoon honey |
1 1/2 tablespoons cider vinegar |
2 tablespoons sherry wine |
3 tablespoons cornstarch |
Directions:
1. Combine all ingredients except cornstarch.
2. Place cornstarch in a separate bowl and slowly whisk in everything else until desired consistency.
3. When your stir-fried vegetables are done, pour the sauce in and stir from the bottom, keeping the wok or pan at a higher heat.
4. In a few minutes the sauce will thicken.
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