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Basic Chinese Sauce
Posted By Nava On December 15, 2010 @ 5:50 pm In Simple Sauces and Such | No Comments
Here’s a go-to sauce for veggie stir-fries. I recommend putting it together before you start the stir-fry, then adding it once the vegetables are just done. Start your stir-fry with some minced garlic for added depth of flavor, which will meld nicely with this sauce in the finished stir-fry.
Makes: About 2 cups
Combine all the ingredients in a small mixing bowl and whisk together.
Dissolve the cornstarch in just enough water to make it smooth and pourable. Whisk together with the other ingredients. When your stir-fry is just about done, pour in this sauce and it will thicken up quickly, assuming the stir-fry pan or wok is on fairly high heat.
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