Sauce for a Stir-Fry
photo by Nova Scotia Cook
- Ready In:
- 20mins
- Ingredients:
- 6
- Yields:
-
1 cup
ingredients
- 1 cup water
- 1 chicken bouillon cube (I use the envelopes of bouillon)
- 2 tablespoons soya sauce
- 2 tablespoons cornstarch
- 1⁄4 teaspoon ginger
- 1⁄4 teaspoon garlic powder (I use 1/2 tsp minced garlic)
directions
- Empty all ingredients in a mason jar and shake.
- If making just a veggie stirfry add sauce approximately 2 minutes before ready to serve.
- If adding meat or seafood, stir fry it first and then remove and set aside.
- When veggies are tender crisp, add sauce and meat or seafood and stir.
- Serve over rice.
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Reviews
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Tweaks
-
I'm just going through my cookbooks and must apologize for the late late review. We tried this shortly after you posted it and loved it. We also used full chicken broth instead of the bouillon and water and love this. I hid this recipe from my BF for a while so his stir-fry couldn't be better then mine. hehe thanks for posting Nova. Edit: I add 1 tsp red pepper flakes and 1 tbsp sesame oil. This is also good using beef broth :)
RECIPE SUBMITTED BY
Retired for the last 9 years and enjoying every minute of it. Will be celebrating 45 years of marriage to my high school sweetheart this year. Love trying new recipes and allowing my hubby to be my taste tester.