Stir-Fry Sauce
"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."
- Ready In:
- 10mins
- Ingredients:
- 8
- Serves:
-
4
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
- Mix everything but the corn starch in a glass bowl. Add to stir fry near the end of the cook time.
- Make a well in the center and add the corn starch, whisking it to incorporate.
- 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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RECIPE SUBMITTED BY
I am a SAHM who loves to cook for my small family! I have a 14 month old daughter, a wonderful husband, a seven year-old Keeshond and a cat named Rex Manly.
I really just love this website! I visit it practically every weekday for ideas and recipes and try to always post a review of everything I make from Zaar. The only time I don't is when I have a negative reaction to a recipe that was due to my mistake or if I have substituted so many ingredients that it wouldn't be a fair review. Thanks to all of you wonderful cooks who have made me a better cook myself!
