Ingredients
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4
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2/3
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3
-
1
-
2
-
-
-
-
-
-
-
-
-
-
Directions
Heather’s Stir-Fry Sauce,My SIL is a newlywed, and she’s turning into quite a good cook — we have even started sharing recipes. This is HER stir fry sauce, and I love its basic goodness. You can add ingredients (I’ll add a few spoonfuls of black bean sauce sometimes, for example) or change them around (I often use brown sugar instead of white, and sometimes use rice wine vinegar instead of the white). I keep losing the piece of paper I have this scribbled on, so it’s time to bring it to Zaar!,I am sorry, Heather, but this was awful. I always try the recipe as written and it was horrible. The taste of the vinegar was overpowering. It had no place in the sauce. And where is the garlic and ginger? Two necessary ingredients in Chinese stir fry. So I added garlic, ginger and red pepper flakes. It was still awful, I kept tasting the vinegar. I added more soy sauce and chicken broth and cornstarch and it was not tasty at all. I then added some store-bought kung pao sauce to it and that made it palatable. I will try another stir fry sauce.,love this sauce!, simple and easy to make
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Steps
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1
Done
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Whisk All Ingredients Together Until Smooth. |
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2
Done
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Add to Stir Fry Just at the End, Stirring Well Into the Dish and Let Sauce Come to a Bubble. |
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3
Done
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Let Simmer Until Sauce Has Thickened, Then Serve. |
