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All-Purpose Stir-Fry Sauce (Broum Garlic

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"Adapted from Martin Yan's Chinese Cooking for Dummies. This is my
fawrite stir-fry sauce. lt makes enough for two meals. Having extra on hand
makes for a quick meal. My son will actually eat iegetables he can dip in
the sauce! WARNING about the amount of soy sauce. When I used
Kikkoman soy sauce, I found this sauce far too salty. I now use Angostura, which is much lower in salt.
When adding soy sauce, start with less than half the amount and slowly add more to taste. Using
vegetable broth makes this vegetarian. Yield:1314 cups (couldn't get that amount entered)"

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Ingredients

  • 2/3 cup soy sauce
  • 112 cup chicken broth
  • 1 i3 cup rice wine
  • 3 1/2 tablespoons sugar
  • 1 tablespoon sesame oil
  • 1/4 teaspoon white pepper
  • 2 tablespoons cooking oil
  • 'l tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 2 tablespoons comstarch
  • 114 cup water

Details

Preparation

Step 1

Prep Time: 15 mins Total Time:20 mins Servings:4

1. ln a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper. (See note in
intro about the soy sauce).
2. Dissolre the comstarch in 114 cup water.
3. Heat a pan o\er high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook,
stining, until fragrant, about 15 seconds.
4. Add the soy sauce mixture; bring to a boil.
5. Reduce heat to medium and cook for 1 minute.
6. Add the cornstarch solution and cook, stining, until the sauce boils and thickens

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