Watch our show Try out one of our recipes Purchase a product online Need answers to cooking questions?  Chef Steve has em Our list of resources Click here to go to back to the Pulp Kitchen Home Page
Stir Fry Sauce 443-801-7535. Or contact us via...
Recent Airings
Beverages
Breads
Breakfast
Contest Rules
Desserts
Dinners
For Pet's Sake
Lunches
Salads
Sauces
    Basic White Sauce
    Basil Pesto
    Beurre Blanc
    Chunky Marinara
    Crushed Red Pepper Tomato Sauce
    Enchilada Sauce
    Molasses BBQ Sauce
    Pistachio Pesto
    Red Bell Pepper Sauce
    Sicilian Pesto
    Stir Fry Sauce
    Too Much Basil Sauce
Search the 'Net
Side Dishes
Soups & Starters
Vegetables
Check out all our shows online at broadcast.com!

REAL VIDEO REAL VIDEO
REAL AUDIO REAL AUDIO

Get RealPlayer 7 Free
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 don’t 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:

Thin-cut carrots
Diagonally-cut celery
Small broccoli stems
Snow peas
Sugar snap peas

Best Served over noodles like linguine


Comments: Send us comments about this recipe steve@pulpkitchen.com