Even Better Idea for Sauce...

Heinz Ketchup --it's delicious.

All Purpose Stir-Fry Sauce

I love this sauce because you can stir fry virtually anything in it and as Miss Monica says, it's very refridgerator friendly...meaning that you can store it forever until you need it. It's also a very forgiving recipe so you can make substitutions and use less of certain ingredients if you run out. Anywayz...enjoy


All Purpose Stir-Fry Sauce (yields about 2 cups)

Before you begin mince about 1 Tablespoon each of fresh ginger and garlic. You can use as much as you want, I always use a lot because I love the smells and tastes.

In a bowl combine:
2/3 cups soy sauce
1/2 cups chicken broth
1/3 cups Chinese rice wine (can be substituted with more chicken broth)
3 1/2 Tablespoons sugar
1 Tablespoon sesame oil
1/4 teaspoons white pepper (not necessary)


Place a pan over high heat until hot. Add any neutral flavored cooking oil (corn, canola, etc), swirling to coal the sides of the pan. Add the garlic and ginger. Cook until fragrant (about 20 seconds should be enough).

Add the soy sauce and chicken broth mixture to the pan and bring to a boil.

Reduce the heat to medium and cook for 1 minute.

While that's cooking dissolve 2 Tablespoons cornstarch in 1/4 cup warm water. Add the cornstarch to the pan. Stir until the sauce boils and thickens.


...and you're done!

To use:
Stir fry your vegetables or meats. Then turn off the heat and mix in a few tablespoons of sauce. You can add the sauce a little earlier to add flavor and use the sauce as a marinade. Store any remaining sauce in the refridgerator in an air tight container.

Happy Cooking!
--Sandra