Chinese sauce for stir-fry
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Chicken bouillion granules |
| 1 | cup | Hot water |
| 2 | tablespoons | Cornstarch |
| 4 | teaspoons | Sugar |
| 4 | tablespoons | Sherry |
| 4 | tablespoons | Soy sauce |
Directions
From: "Sharon H. Frye" <shfrye@...> Date: Fri, 16 Aug 1996 12:40:32 EDT Dissolve bouillion in hot water. Add remaining ingredients and set aside until needed. Stir before adding to wok.
Personal note: My family likes lots of sauce, so I usually double the recipe for the sauce. You can use whatever veggies you wish, and whatever kind of meat.
EAT-L Digest 15 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .