Wednesday, February 24, 2010

Basice Stir-Fry Sauce

2/3 c. soy sauce
  • 1/2 cup chicken broth
  • 3 tablespoons rice wine or 1 tablespoon rice wine vinegar
  • 3 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 1/8 teaspoon white pepper
  • ¼ - ½ teaspoon dried basil (optional; add to dish just before serving )
  • 1 teaspoon lemon juice (optional)
  • 2 tablespoons cooking oil
  • 1 tablespoon minced garlic
  • 1 teaspoon dry ginger or 1 tablespoon minced fresh ginger
  • Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.

    Add the soy sauce mixture; bring to a boil.

    Reduce heat to medium and cook for 1 minute.

    Cool before using as marinade.

    I use about ½ of this mixture to marinate meat for stir fry.

    To thicken sauce:

    • 1- 2 tablespoons cornstarch ( 1 T. if you hve used 1/2 the stir fry sauce for marinade)
    • ¼ cup pineapple juice or water

    Dissolve cornstarch in cold liquid.

    Add the cornstarch solution to stir fry and cook, stirring, until the sauce boils and thickens.

    Pour thickened sauce over lightly stir fried meat and vegetables. Simmer till vegetables reach desired doneness.

    This can be used with a variety of vegetables and meats. Stir fry is an excellent way to be creative with leftovers. You can vary the flavors by using more pineapple juce or orange jucie in place of chicken broth, add some spice with red pepper flakes, or add and subtract ingredients to suit your family's preference.