Basic Stir Fry Sauce
This is a really classic Chinese-type sauce; not really what you’d get in authentic Chinese food, but what a lot of us have eaten in Chinese-American restaurants.
Serves 4 – 6
1/2 cup water
2 tsp cornstarch
2 tbsp soy sauce
1 tbsp dry sherry or dry sake
When mixing ingredients, make sure there are no lumps in the cornstarch. If you make the sauce ahead of time, the starch will settle to the bottom and form a hard mass pretty quickly, so you’ll need to re-stir it. It’s better to add the starch at the end.
Date: January 29, 2010