6. Stir Fry Sauce
Ingredients:
2/3 cup soy sauce
1/2 cup chicken broth
1/3 cup shaoxing wine or mirin
1 tablespoons sugar
1 tablespoon sesame oil
1/4 teaspoon white pepper
2 tablespoons cooking oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons cornstarch
1⁄4 cup water
Instructions:
In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper.
Dissolve the cornstarch in 1/4 cup water.
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.
Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
Keep in an airtight container in the fridge for up to a week. Shake before use.
Use in Stir-Fries: Add to cooked meats, vegetables, or noodles in the final minutes of stir-frying, allowing it to coat everything evenly.
