| Cuisine: Oriental | Type: Sauce or Dressing | Serves: 4 |
|
Source:
|
Cuisine at Home |
|
Attributes:
|
Quick and Easy, Vegetarian |
|
Comments:
|
This is a great general purpose stir fry sauce that can be used with chicken, beef, pork, or eggplant. |
|
Serving Suggestions:
|
Can be made vegetarian by using vegetable stock instead of chicken stock. |
|
Ingredients:
|
Sauce: 1/4 cup low-sodium chicken broth 1/3 cup low-sodium soy sauce 2 tbs. rice vinegar 2 tbs. garlic, minced 2 tbs. fresh ginger, minced 1 tbs. light brown sugar 1 tbs. cornstarch 1 tsp. toasted sesame oil 1/2 tsp. red pepper flakes 1/4 cup scallions, minced Garnish: 2 tbs. white sesame seeds, toasted 1/4 cup thinly sliced fresh Thai basil |
|
Instructions:
|
1. Whisk together all sauce ingredients through the red pepper flakes. 2. Add to hot skillet in which the main stir fry ingredients have been cooked. Once the sauce begins to thicken, you probably want to add the stir fry ingredients back into the sauce to warm up and coat. Add the scallions at this time. Garnish with sesame seeds and Thai basil. |
|
Related recipes:
|
2018-03-25