Dark Sauce For Stir Fry
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China
Known as a Chinese recipe, with similar versions prepared across other nations.
Ingredients 9 ingredients
- 1 Ts Ginger -- Chopped
- 1/3 C Soy Sauce
- 2 Tbsp Honey
- 1 Tbsp Water
- 2 Ts Brown Sugar
- 1 Chicken Bouillon Cube
- 2 C Water
- 1/8 Tsp White Pepper
- 3 Tbsp Cornstarch
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Mix all together in small saucepan, EXCEPT cornstarch and 1 tb water. Bring to simmer on low heat. Whisk cornstarch into simmering sauce. Continue simmering until sauce thickens. Set aside until ready to use. Makes 2 1/2 cups. I refrige rate the leftover for the next stir fry.
Plating
Cookware for this recipe
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Wok
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Saucepan
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Whisk
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Chef's knife
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Cutting board
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Wooden spoon