Wednesday, March 30, 2011

Basic ‘Chinese’ Stir Fry Sauce

This is a quick and simple sauce recipe. This sauce can be mixed/fried with your favorite vegetables, soy curls, and tofu- well- the choice is endless.
I made an asparagus stir fry using this sauce the other night- YUM.
Basic ‘Chinese’ Stir Fry Sauce
2 tbs rice vinegar
2 tbs granulated sugar
2 tbs tamari
2 teaspoons rice wine or dry sherry
1/2 tsp chili sauce (to taste)
1/2 tsp sesame oil
1/2  tsp chili oil
1 1/2 teaspoons cornstarch
1 tbs water
1 tbs vegetable oil
3 -4 medium garlic cloves, finely chopped
1/2 tsp minced ginger
1.      Combine the rice vinegar, sugar, soy sauces, rice wine or sherry, chili sauce and sesame oil in a small bowl, stirring to combine. In a separate small bowl, dissolve the cornstarch in the water.
2.      Heat 1 tablespoon oil over medium heat in a saucepan. Add the garlic and cook, stirring until aromatic (about 30 seconds).
3.      Quickly stir the sauce, add it into the saucepan and bring to a boil, stirring. (This will take about a minute).
4.    4 Re-stir the cornstarch/water mixture and mix with sauce- cook 2-3 minutes. Remove from heat.
This will keep for 5-7 days if refrigerated.

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