Stir-Fry Sauce

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.

• Ready In: 13 mins
• Serves: 4-6

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.