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Friday, April 2, 2010

Recipe - Stir fry sauce

Ingredients for Stir fry sauce

3 Tbsp. Dark brown sugar
2 tsp. Ground ginger
4 Garlic cloves, crushed
1/2 c. Dry Sherry
3 Tbsp. Red wine
1/3 c. Cornstarch
1/2 c. Soy sauce
1/4 tsp. Red pepper sauce
2 1/2 c. Chicken or beef broth

Preparation :
Combine all ingredients, except for broth, in blender or food processor. Cover and process until smooth. Pour into jar, add broth and shake. Store in fridge for 10 days to two weeks, or freeze in one cup portions upto three months. Thaw at room temperature for 2 hours. Shake before use.

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