My Asian Brown Stir Fry Sauce

1
barbara lentz

By
@blentz8

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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
many
Prep:
10 Min
Cook:
10 Min
Method:
Stove Top

Ingredients

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2 c
chicken broth
1 c
brown sugar
3 Tbsp
soy sauce
3 Tbsp
cornstarch
1 tsp
minced ginger
1 Tbsp
each garlic chili sauce, chinese black vinegar or rice vinegar, fish sauce, oyster sauce, and mirin
1/2 tsp
sesame oil
4 clove
garlic minced
1/4 c
shaosing wine or dry sherry

How to Make My Asian Brown Stir Fry Sauce

Step-by-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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About My Asian Brown Stir Fry Sauce

Course/Dish: Other Sauces
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Asian




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