STIR-FRY SAUCE
About ¼ cup
For about 1 pound of vegetables. Delicious mixed with chicken or tofu and vegetables and served over rice.
Blend until smooth in a small bowl:
- 2 teaspoons cornstarch
- 2 tablespoons cold water
Add:
- 4 teaspoons soy sauce
- 1 ½ teaspoons rice vinegar
- 1 teaspoon brown sugar
- ¼ teaspoon salt
- (2 teaspoons finely grated peeled ginger)
Pour over the cooked vegetables in the pan. Stir well until the whole mixture comes just to a boil and the sauce thickens, then take it off the heat at once.