Basic Stir-fry Sauce

Sat, Jan 9, 2010

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My mom made this stir-fry for us a lot when I was growing up. The original name was Chinatown Almond Chicken. It is quick and easy and you can use any meats or veggies that you have on hand. I like using fresh ginger and adding garlic powder and crushed red pepper flakes.

It is a great way to get your kids to eat veggies because the stir-fry glaze completely coats and disguises the veggies.

Ingredients

1 tsp ginger (I like using fresh minced ginger.)

1 tsp garlic powder, to taste

1/4 tsp crushed red pepper flakes, to taste

2 tsp sugar

1 Tbsp cornstarch

3 Tbsp water

3 Tbsp soy sauce

1/3 cup dry white wine

Mix all of the ingredients and place over medium-high heat. When the sauce thickens, add bite-sized chunks of cooked meats and vegetables and toss until warm. Serve over steamed white or brown rice.

Veggie ideas:

Broccoli

Asparagus

Water chestnuts

Baby corn

Bamboo shoots

Snow peas

Carrots

Bell peppers