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:
- 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
- Combine all ingredients except cornstarch.
- Place cornstarch in a separate bowl and slowly whisk in everything else until desired consistency.
- 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.
- In a few minutes the sauce will thicken.
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Super Yummy! Perfect amount of sweetness and saltiness. Used with veggies and thinly sliced thin boneless pork chops. Lightly salted pork chop and fried in a small amount of sesame seed oil. In a separate pot I cooked the vegetables keeping a lid on the pot throughout most of it. Later when done I strained extra water out. In a bowl I mixed all the ingredients of this sauce except for the corn starch. When the meat was done I put the veggies on top. I then quickly whisked the corn starch into the bowl and poured on top of meat and vegetables. I let it come to a boil for about 2 to three minutes to thicken. Excellent recipe. I made one slight change. Instead of sherry I used Chinese Rice Cooking Wine but the same amount of that as the recipe calls for sherry (Didn't have sherry on hand). Try it. If you do it right it is quick, easy, and wayyy better than store bought.Reply