Thursday, September 1, 2011

Classic Brown Stir-Fry Sauce

This is that sauce you find on such dishes as beef (or chicken) and broccoli. I leave out the sesame oil because I don't like it (and I thought the sauce tasted wonderful without it!). Chinese rice cooking wine can be acquired at an Asian grocery store and will last nearly forever; you can substitute dry sherry otherwise. Oyster sauce and hoisin sauce can be found in most large supermarkets; store in fridge after opening. Sub this for stir-fry sauce called for in a recipe or just add it to the end after you've stir-fried meat/veggies. Stir/cook until thickened. It's quick and will give you that wonderful Chinese takeout flavor with a fraction of the cost and sodium!

~From America's Test Kitchen Healthy Family Cookbook

  • 1/2 c. low sodium chicken broth
  • 1/4 c. Chinese rice cooking wine or dry sherry
  • 3 T. oyster sauce or hoisin sauce
  • 1 T. low-sodium soy sauce
  • 2 t. cornstarch
  • 1 t. toasted sesame oil (see note)
Whisk all ingredients together and use as directed!

Makes about 1 cup.

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