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- KRAFT
- Nutrition Facts
- Serving Size 1 (134g)
- Recipe makes 4 servings
- Calories 95
- Calories from Fat 10 (11%)
- Amount Per Serving %DV
- Total Fat 1.2g 1%
- Saturated Fat 0.2g 0%
- Monounsaturated Fat 0.5g
- Polyunsaturated Fat 0.5g
- Trans Fat 0.0g
- Cholesterol 0mg 0%
- Sodium 1009mg 42%
- Potassium 93mg 2%
- Total Carbohydrate 12.7g 4%
- Dietary Fiber 0.3g 1%
- Sugars 5.0g
- Protein 2.1g 4%
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- Stir-Fry Sauce
- Recipe #43462 | 13 min | 10 min prep | add private note
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- (19) RATE IT NOW Print Recipe
- Your review has been submitted for approval and will appear shortly.
- By: KelseyE
- Oct 18, 2002
- This sauce was adapted from a Mollie Katzen "Moosewood Cookbook" recipe. Add to stir-fried vegetables - plus chicken, if you are not a vegetarian. If you are a garlic lover, add more - it is really strong since the sauce is barely cooked.
- SERVES 4 -6 (change servings and units)
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- Ingredients
- * 1/4 cup soy sauce
- * 1 cup water (or more)
- * 1-3 teaspoon grated ginger
- * 2 garlic cloves
- * 1 teaspoon sesame oil
- * 1 tablespoon honey
- * 1 1/2 tablespoons cider vinegar
- * 2 tablespoons sherry wine
- * 3 tablespoons cornstarch
Directions
- Combine all ingredients except cornstarch.
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Place cornstarch in a separate bowl and slowly whisk in everything else until desired consistency.
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When your stir-fried vegetables are done, pour the sauce in and stir from the bottom, keeping the wok or pan at a higher heat.
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In a few minutes the sauce will thicken.