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Soups & Starters
Stir Fry Sauce
Makes One Quart
This is a very basic sauce of soy, ginger & garlic. It is strong in
all of these flavors and makes enough to keep in the fridge for
weeks. The use of cornstarch will "gel" the sauce when it cools,
so dont think it has gone bad it will liquify for you when reheated.
5 cups of soy sauce (4 ten-ounce bottles)
2 cups of water
1/2 cup of fresh, grated ginger (about six small roots)
1/4 cup of minced garlic
1 cup of very cold water
1/2 cup of cornstarch
Heat the soy sauce and water in a saucepan over low heat while you prepare the vegetables.
Peel the ginger root and shred them to a pulp using a grater.
Peel and mince garlic (or buy the pre-minced garlic sold at the store in a jar)
When soy comes to a light boil, mix the one cup of very cold water with the cornstarch and pour
this cold mixture into the hot soy mixture.
Bring the sauce back to a boil over low heat, stirring constantly with a spoon.
Watch it thicken
before your very eyes, until it coats the back of a spoon.
Stir in the garlic and ginger.
Do not add salt the soy is high in sodium. If you use low-salt soy, then you can salt it to taste.
Use 2 ounces per serving of stir fry vegetables.
Best Stir Fry Vegetables:
Small broccoli stems
Sugar snap peas
Best Served over noodles like linguine