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Asian Stir-Fry and Seasoning Sauce

Spoon this pungent and sweet sauce over cooked Asian buckwheat or rice noodles and shrimp for a quick dinner or side. To use this sauce for stir-fry cooking, which I describe in Chapter 6, stir a teaspoon of cornstarch into the chicken broth and then add the remaining ingredients as the recipe directs.
Portions:4
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Ingredients

  • 2 tablespoons chicken broth
  • 1 teaspoon grated fresh gingerroot
  • 1 teaspoon dark sesame oil
  • ¼ cup hoisin sauce
  • 2 tablespoons dry sherry or additional 2 tablespoons chicken broth
  • 1 teaspoon sugar

Instructions

  • In a bowl, stir together the chicken broth, gingerroot, sesame oil, hoisin sauce, sherry, and sugar.
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Course Sauce
Cuisine Asian