| Stir Fry Sauce 1
3 tablespoons of dark brown sugar
1/3 cup of cornstarch
2 teaspoons of fresh minced ginger
4 garlic cloves, crushed
1/2 cup of soy sauce
1/2 cup of dry sherry
1/4 teaspoon of Tabasco
3 tablespoons of red wine vinegar
2 1/2 cups of beef or chicken stock
Combine all ingredients and stir until sugar is dissolved. Divide into 1/2 to 1 cup portions and freeze. Use in Oriental stir-frying. Makes 4 cups. |
|
Stir Fry Sauce 2
1 teaspoon of minced garlic
1 tablespoon of dry sherry
1 teaspoon of hoi sin sauce
1 tablespoon of low sodium soy sauce
2 tablespoons of cornstarch
1/2 cup of liquid chicken or beef bouillon
Combine all ingredients in small bowl. Add when poultry and vegetables are done. Bring to boil and cook, stirring constantly, until thickened. Yields: 1 cup. |
