Basic Stir Fry Sauce

Post date: Oct 31, 2015 4:25:30 PM

1/2 cup chicken stock

3 Tbsp. gluten free soy sauce

1 Tbsp. Sherry or Chinese cooking wine

1 Tbsp. sugar

1 tsp. cornstarch dissolved in 1 Tbsp. water

1/2 tsp. distilled white vinegar

1/2 tsp. sesame oil

1 Tbsp. peanut oil

3 Tbsp. minced fresh peeled ginger

1/2 tsp. crushed red pepper

Directions:

In a small bowl, combine the stock with the soy sauce, sherry, sugar, cornstarch slurry, vinegar and sesame oil. Stir to dissolve the sugar.

In a medium sauce pan, heat the peanut oil until shimmering. Add the ginger and crushed red pepper and cook over high heat, stirring, until fragrant and golden. Add the stock mixture and boil over high heat until thickened and glossy, about 1 minute.

I usually add some garlic and some fresh orange juice and 1/4 tsp. salt. This is nice because it gives you a lot of sauce.