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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Basic Stir-Fry Sauce Recipe

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This recipe for Basic Stir-Fry Sauce is from THE SIMMONS FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 C. soy sauce
1 1/4 C. water
1 tbsp. ginger, grated
2 cloves garlic, minced
1 tsp. sesame oil
1 tbsp. sugar
1 tbsp. cider vinegar
2 tbsp. sherry or rice wine
3 tbsp. cornstarch
peanut oil for stir-fry
vegetable or meat for stir-fry
Directions:
Directions:
Combine all ingredients, except cornstarch, in a bowl. Place the cornstarch in another bowl and whisk the mixed ingredients into the cornstarch. Prepare the meat or vegetables for stir-fry. Heat the peanut oil in the fry pan or wok. Stir-fry the meat or vegetables for 3-4 minutes and continue to stir to coat. Add the sauce to the pan with the meat or vegetables. Keep stirring and bringing the sauce and vegetables/meat up to the top to coat. 3 minutes or until the stir-fry turns shiny. Put over rice or noodles. This is also a good dipping sauce for fresh vegetables.
Number Of Servings:
Number Of Servings:
6

 

 

 

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