Stir-fry Sauce

total time:: 10 min

Enough for 6 servings

This is one of my favorite recipes from Moosewood cookbook. The sauce is gingery, garlicky, and thickened just enough to give each vegetable a delicious, deeply flavored coating. For a quick meal, I stir fry chicken and frozen vegetables and add in sauce until it thickens.

ingredients

1/4 cup soy sauce
1 1/4 cups water
1 tablespoon grated ginger
2 large cloves garlic, minced
1 teaspoon sesame oil
1 tablespoon sugar
1 tablespoon plus 1 teaspoon cider vinegar
2 tablespoons dry sherry or Chinese rice wine
3 tablespoons cornstarch

directions

Combine all ingredients except cornstarch in a small bowl or a 2 to 4 cup liquid measuring cup. Place the cornstarch in a separate small bowl and whisk in the liquid mixture. Pour into stir fry away and cook until sauce thickens.

Source: Janet