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Brown Stir-Fry Sauce Recipe

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This recipe for Brown Stir-Fry Sauce, by , is from Marion the Vegetarian, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
⅔ cup low sodium soy sauce
cup vegetable broth
⅓ cup rice wine
3 Tbsp. sugar
1 Tbsp. sesame oil
tsp. white pepper
2 Tbsp. peanut oil (or other vegetable oil)
2 garlic cloves
1-inch piece fresh ginger (1 Tbsp. minced)
2 Tbsp. cornstarch
cup water

Directions:
Directions:
1. Mince garlic and ginger.

2. In a medium bowl, combine soy sauce, broth, rice wine, sugar, sesame oil, and white pepper.

3. Dissolve the cornstarch in cup water.

4. Heat a pan over high heat. Add the peanut oil for a few seconds to heat, then add the garlic and ginger. Cook, stirring, until fragrant (about 15 seconds).

5. Add the soy sauce mixture. Bring to a boil, then reduce heat to medium low and cook for 1 minute.

6. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.

7. Remove from heat. Stir fry vegetables or meat of your choice, adding the sauce when they're almost finished cooking.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is a great basic stir fry sauce that you can use for anything. We like it with tofu, eggplant, bell peppers, green beans, broccoli, or really any other stir fry vegetables. Meat eaters can also try it with chicken, pork, or beef.

You really do need a low sodium soy sauce or it will be too salty. If you only have regular soy sauce, try adding half the amount.

 

 

 

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