Chinese sauce for stir-fry

1 Servings

Ingredients

Quantity Ingredient
1 teaspoon Chicken bouillion granules
1 cup Hot water
2 tablespoons Cornstarch
4 teaspoons Sugar
4 tablespoons Sherry
4 tablespoons Soy sauce

Directions

From: "Sharon H. Frye" <shfrye@...> Date: Fri, 16 Aug 1996 12:40:32 EDT Dissolve bouillion in hot water. Add remaining ingredients and set aside until needed. Stir before adding to wok.

Personal note: My family likes lots of sauce, so I usually double the recipe for the sauce. You can use whatever veggies you wish, and whatever kind of meat.

EAT-L Digest 15 August 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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