Hot and Spicy Stir-Fry Sauce

Sweet Cooking Rice Wine, 2/3 c
Kikkoman Lite Soy Sauce, 1/3 c
Campbell's low sodium chicken broth, .5 cup
Granulated Sugar, 3 tbsp
Pepper, white, .5 tsp
Green onion, thinly sliced, 2 tbsp
Chile garlic sauce, 1.5 c
Canola Oil, 2 tbsp
Garlic, 1.5 tbsp
Ginger Root, 1.5 tbsp
Corn Starch, 2tbsp dissolved in Water, .25 c

In a bowl, combine the soy sauce, chicken broth, rice wine, sugar, chile garlic sauce, green onions and white pepper.

Place pan over high heat until hot. Add the cooking oil, swirling to coat the sides. Add the garlic and the ginger; cook stirring about 15 seconds.

Add contents of the bowl and bring to a boil. Reduce heat to medium and cook for 2 minutes. Add the cornstarch mixture and cook, stirring, until the sauce boils and thickens. Let cool.



Serving Size: 24 1 tbsp servings 1.5 c

Number of Servings: 24

Recipe submitted by SparkPeople user DIET2011LMP.