"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Szechuan Stir Fry Sauce Recipe

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This recipe for Szechuan Stir Fry Sauce, by , is from The Koeberlein Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shannon Foreman
Added: Wednesday, September 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 T. soy sauce
1 T. rice vinegar
1 T. sherry
2 t. sugar
1 T. corn starch
2 cloves garlic, minced
Up to 1 T. red pepper flakes

Directions:
Directions:
Whisk together sauce ingredients in small bowl. Use red pepper to taste, depending on the amount of heat you like. Pour sauce over stir fried meat and vegetables 1-2 minutes before cooking is complete. Stir to combine sauce with other ingredients. Remove stir fry from heat when sauce is thickened. Serve over rice or noodles.

Number Of Servings:
Number Of Servings:
About 4
Personal Notes:
Personal Notes:
This is a favorite at our house. I love stir fry because it's quick and can be made with whatever we have on hand. I frequently use peppers, onions, mushrooms, and celery with chicken or shrimp.

 

 

 

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