This flavorful sauce makes a yummy stir-fry. I triple the amount and freeze several containers at a time. Use it with cooked strips of chicken, pork or beef.
I have a client who loves it with stir-fried slices of carrot, bok choy, red bell pepper, onion and green peas.
Ginger Sauce
¼ cup brown sugar
½ cup rice wine vinegar
¼ cup soy sauce
¼ cup fresh grated ginger
3 cloves of garlic, minced
3 teaspoons sesame oil
3 teaspoons sambal or a 2 shakes of red pepper flakes
4 tablespoons water
2 teaspoons cornstarch
Put all of the ingredients except the water and cornstarch in a medium saucepan and bring to a boil. Simmer for 5 minutes. Mix water and cornstarch in a small bowl and add to the sauce. Stir for 1 minute.
I have a client who loves it with stir-fried slices of carrot, bok choy, red bell pepper, onion and green peas.
Ginger Sauce
¼ cup brown sugar
½ cup rice wine vinegar
¼ cup soy sauce
¼ cup fresh grated ginger
3 cloves of garlic, minced
3 teaspoons sesame oil
3 teaspoons sambal or a 2 shakes of red pepper flakes
4 tablespoons water
2 teaspoons cornstarch
Put all of the ingredients except the water and cornstarch in a medium saucepan and bring to a boil. Simmer for 5 minutes. Mix water and cornstarch in a small bowl and add to the sauce. Stir for 1 minute.
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