Stir Fry Sauce
Submitted by questionlp on 2007, November 25 - 14:55.
Summary
| Yield | |
|---|---|
| Prep Time | 5 minutes |
Description
A basic sauce that can be used for stir frying vegetables, chicken or used to pour over rice.
Ingredients
- 1⁄3 c soy sauce
- 1⁄3 c mirin (sweet rice wine)
- 1⁄3 c apple cider vinegar
- 2 t arrowroot powder
- 2 t sugar
Instructions
To prepare the sauce for a stir-fry, whisk in all of the ingredients in a non-reactive bowl until completely smooth. Add the sauce towards the end of cooking and bring up to a slight boil to thicken.
To prepare the sauce as a standalone sauce for eating with rice or as a dip, combine all of the ingredients and bring it to a light boil in a non-reactive sauce pan.
Notes
The thickness of the sauce can be adjusted by changing the amount of arrowroot powder used.
If arrowroot powder cannot be found, corn starch can be substituted, but the sauce should come to a full boil in order for the corn starch to thicken the sauce.
