Friday, September 18, 2009

Stir Fry Sauce

I make stir-fry quite often but never buy the pre-made, bottled sauce. I usually do something with catalina dressing,peanut butter, soy sauce and some spices but wanted to try something different *and easy* this time! I did some research and found this recipe:

  • 1 tbs. water
  • 2 tsp. cornstarch
  • 1 c. chicken broth
  • 2 tbs. soy sauce

  1. Stir fry your meat and vegetables.
  2. When nearly done, make a well in your frying pan or wok.
  3. Mix water and cornstarch in a small bowl then pour into the well.
  4. Cook for about a minute, until it boils.
  5. Add broth and soy sauce.
  6. Stir and cook for about two more minutes.
  7. Serve over rice 

JASONS REVIEW: It was dee-lish.
MY REVIEW: This worked really well! I thought at first it was way too runny but the longer I let it simmer, the thicker it got. We used reduced sodium soy sauce as well so the flavor was pretty light. Very nice and the ingredients are always on hand.

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