Kittencal's Chinese Stir Fry Sauce
This is a wonderful stir-fry sauce that I recently developed, if you don't use all the sauce up at one time it may be refrigerated tightly sealed in a glass bottle for another time just make certain to shake it up really well before using as the cornstarch settles to the bottom, I have left the chili sauce as optional if you like some heat then add it it, this is a fairly thick sauce, for a thinner sauce you may reduce the amount of cornstarch slightly --- don't omit the sesame oil it is what makes this sauce, and if you don't have any run out and get some you will never cook Asian again without it!
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READY IN: 5mins
YIELD: 1 1/2 cups (approx)
UNITS: US
INGREDIENTS
Nutrition- 1⁄2cold cup water
- 2
- 4tablespoons brown sugar (more or less if desired depending on how sweet you want it, start with 4 tablespoons)
- 1⁄2
- 1⁄2teaspoon ginger powder
- 1⁄2
- 1teaspoon sesame oil (can use more)
- 1
- 1
DIRECTIONS
- In a bowl whisk the water with cornstarch until blended and smooth.
- Add in all remaining ingredients (starting with 4 tablespoons brown sugar) and whisk until blended (if not using right away whisk again before using as the cornstarch settles to the bottom).
- After mixing sample the sauce and adjust/increase the brown sugar, ginger and garlic to taste if needed (please note this sauce will taste sweeter when cooked so do not add in too much more brown sugar).
- Add this sauce to hot cooked stir-fried beef, pork or chicken cubes or strips and cook stirring until bubbly and thickened.