Monday, August 15, 2011

Basic Stir-Fry Sauce

recipe adapted from Family Wok
1 1/2 tsp sesame oil
1/2 tsp minced garlic
1/2 tsp minced ginger
1/2 c chicken broth
1 Tbsp soy sauce (or Bragg's Liquid Aminos)
1 Tbsp brown sugar
1/4 tsp pepper
1 1/2 tsp fresh lemon juice
1 1/2 tsp cornstarch
1 Tbsp rice wine or sherry (I used rice vinegar)

Heat the sesame oil in a small saucepan.  Add the ginger and garlic and stir-fry for 15-30 seconds over medium heat until fragrant.  Add the chicken broth, soy sauce, brown sugar, pepper and lemon juice.  Bring just to a boil, stirring.  Dissolve the cornstarch in the wine and whisk into the sauce.  Heat until sauce thickens and reaches a full boil.  Simmer for 30 seconds. Remove from heat and set aside.  Pour over your stir-fry and mix.  Serve over rice.  *Depending on how saucy you like your stir-fry, you may want to double the recipe for more sauce.

1 comment:

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