Hot and Spicy Stir-Fry SauceSubmitted by: DIET2011LMP
IntroductionChinese Cooking for Dummies Martin Yan Chinese Cooking for Dummies Martin Yan
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
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.