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Traditional Veg Stir-fry sauce
Traditional Veg Stir-fry sauce
Ingredients 1 cup warm water 1 Vegetable Bullion cube -- OR 1 tablespoon miso paste 2 tablespoons light soy sauce 1/4 teaspoon chineese 5-spice mix 1 tablespoon corn starch couple of dashes of sesame oil (optional) |
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Dissolve the corn starch in a few tbs. of warm water, then mix all
ingredients together. Pour over the stir fry in the last minute or so,
stir until the cornstarch thickens. *light soy sauce has much less salt
than regular; some prefer the saltier flavor of standard soy. I like to
be able to get more of the soy flavor without getting overwhelmed with
salt.
Also see ...
Twice Cooked Pork
Place pork, sherry, and ginger slice in a 2-quart pan. Cut 1 of the green onions in half crosswise and add to pork, then add enough water to barely cover meat. Bring to a simmer; cover and simmer until meat is tender when pierced (about 45 minutes). Lift meat from b (Upload by user)
Place pork, sherry, and ginger slice in a 2-quart pan. Cut 1 of the green onions in half crosswise and add to pork, then add enough water to barely cover meat. Bring to a simmer; cover and simmer until meat is tender when pierced (about 45 minutes). Lift meat from b (Upload by user)
Wok-Fried Sweet and Sour Pork
SAUCE: Blend the water and cornstarch until smooth. Stir in the catsup, soy sauce, sugar, vinegar and, if desired, a few drops of hot pepper seasoning. Set aside. PORK: Beat egg yolk with the water. Blend in 1 tablespoon flour and 1 tablespoon cornstarch until smooth (Upload by user)
SAUCE: Blend the water and cornstarch until smooth. Stir in the catsup, soy sauce, sugar, vinegar and, if desired, a few drops of hot pepper seasoning. Set aside. PORK: Beat egg yolk with the water. Blend in 1 tablespoon flour and 1 tablespoon cornstarch until smooth (Upload by user)
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