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| Chef | |
| Submitted | November 22nd 2009 |
| Cuisine | Chinese |
| Category | Sauce |
| Level | Beginner |
| Servings | |
| Rating |
Ingredients
1/2 Teaspoon instant chicken bouillon
1/4 Cup hot water
1 Splash soy sauce
1 Teaspoon cornstarch
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This is a very good basic sauce for Asian stir fry. Add Asian chili sauce for variation.
Directions
In a small bowl, mix the bouillon and the hot water.
Add soy sauce and cornstarch and stir. TIP: If you like a thicker sauce, add more cornstarch here.
Pour over your hot stir-fried vegetables.
Cook and stir on high heat for 1 minute until sauce thickens.
Add soy sauce and cornstarch and stir. TIP: If you like a thicker sauce, add more cornstarch here.
Pour over your hot stir-fried vegetables.
Cook and stir on high heat for 1 minute until sauce thickens.
Citation: "The starving students' cookbook" by Dede Hall