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    Sauce: Stir Fry Sauce

    Source of Recipe

    Pulp Kitchen

    Recipe Introduction

    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.

    List of Ingredients

    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

    Recipe

    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.

    YIELD: 1 Quart

    Best Stir Fry Vegetables:

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

    Best Served over noodles like linguine

 

 

 


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