Light Stir Fry Sauce
By AzWench
The idea behind stir frying is a simple one. You quickly toss fresh ingredients in a small amount of super-hot oil in a wok or frying pan. Stir fried veggies end up retaining a perfect soft crunch, and meat gets a quick sear without drying out. The limited time the ingredients spend in the wok means that using an already mixed stir fry sauce will add a ton of flavor in a short amount of time. Give it a shake and a tumble in the wok. Then you’ll be ready to plate up and move on to the other elements of your meal.
Ingredients
- 1/2 cup chicken broth
- 1 tablespoon Shaoxing wine or dry sherry
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1/4 teaspoon ground white or black pepper
- 1 tablespoon cornstarch
Preparation
Step 1
1. Combine ingredients in a jar and shake well. Generally, the cooking ratio is about ½ cup stir fry sauce per 4-5 cups of ingredients (tofu, veggies, beef, noodles, etc). You can store this stir fry sauce in the fridge for about a week. Shake the container well before using each time