Ingredients
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2
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1
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1
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1
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2
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2
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4
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-
-
-
-
-
-
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Directions
Basic Chinese Sauce for Stir Fry, After an emergency involving an out of date sauce & relatives coming round for dinner, I spent the next few minutes investigating the contents of my mum’s cupboards & then every chinese cookbook we had to find a sauce that I could make in a couple of minutes. In the end, I found that the following ingredients were common to most recipes. If I hadn’t been feeding my dad as well, I would have added something from the following – garlic, ginger, spring onion or chili pepper. As it was, I added the sugar instead to richen the sauce. used the medium-dry sherry that my mum cooks with – although the recommended alternative for rice wine appears to be dry sherry., Not sure if I did right Rice wine Dark soy scause Honey Rice wine And ground ginger Its all I had so fingers crossed, I didn’t have any rice wine or sherry, or dark brown sugar, so I just used soy sauce, cornstarch, and some water, and added several cloves of garlic, powdered ginger and some red pepper flakes, and it came out great. Thanks!
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Steps
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1
Done
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Mix Cornflour and Water Together to Form a Smooth Paste. |
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2
Done
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Add Everything Else to the Paste and Mix Well- It Will Take a Little While For the Sugar to Dissolve. |
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3
Done
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Add to Meat and/or Veg After Stir-Frying& Heat Until the Sauce Has Thickened. |
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4
Done
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Serve Immediately With Rice or Noodles. |
