my asian brown stir fry sauce
This recipe makes about 2 of those pint jars. You can seal them with a pressure cooker canner or freeze it. Last about 1 month in refrigerator.
prep time
10 Min
cook time
10 Min
method
Stove Top
yield
many
Ingredients
- 2 cups chicken broth
- 1 cup brown sugar
- 3 tablespoons soy sauce
- 3 tablespoons cornstarch
- 1 teaspoon minced ginger
- 1 tablespoon each garlic chili sauce, chinese black vinegar or rice vinegar, fish sauce, oyster sauce, and mirin
- 1/2 teaspoon sesame oil
- 4 cloves garlic minced
- 1/4 cup shaosing wine or dry sherry
How To Make my asian brown stir fry sauce
-
Step 1Add a little squirt of oil to a saucepan and saute the ginger and garlic until fragrant about 30 seconds. Pour in the chicken broth, brown sugar and wine. Bring to a slow boil. Mix the cornstarch with the soy sauce. Add the remaining ingredients and bring back to a boil. Add the soy sauce mixture and cook until thickened.
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