A generic Chinese sauce - very effective.
1 teaspoon grated ginger
1 teaspoon crushed garlic
1/2 teaspoon sugar
1 teaspoon powdered stock
2 teaspoon potato starch - or cornflower
1/2 cup mirin (or pretty much any sort of sherry)
a good slurp of soy sauce - (adjust for taste as some can be very salty so I won't say how much)
Put it all into a 500 ml jar with tightfitting lid, add water to about 3/4 and shake vigorously.
Pour over your stir fried vegies when they are just starting to get that lightly cooked green glow and mix through. Add more water if it gets too thick - potato starch re-mixes far better than cornflour.
For variety
- 1/2 teaspoon Chinese five spice
or a little chilli
or tamarind paste/ squeeze of lemon - the sour really gives a marvelous lift
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