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.
Ingrediënten
- 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
Instructies
- In a bowl, stir together the chicken broth, gingerroot, sesame oil, hoisin sauce, sherry, and sugar.
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