Ingredients

The following ingredients have 4 Servings
  • 2/3 cup(s) soy sauce, low sodium
  • 1/2 cup(s) chicken broth
  • 1/3 cup(s) rice wine
  • 3 1/2 tablespoon(s) sugar
  • 1 tablespoon(s) sesame oil
  • 1 tablespoon(s) hoisin sauce
  • 2 teaspoon(s) garlic chili sauce
  • 1/4 teaspoon(s) white pepper
  • 2 tablespoon(s) vegetable oil
  • 1 tablespoon(s) garlic, minced
  • 1 teaspoon(s) minced ginger
  • 2 tablespoon(s) corn starch
  • 1/4 cup(s) water

Instruction

  • In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil, white pepper, hoisin sauce and garlic chili sauce.
  • Dissolve the cornstarch in 1/4 cup water.
  • Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger (I like to use ginger paste (found in produce refrigerator section, lasts a long time and tastes great); cook, stirring, until fragrant, about 15 seconds.
  • Add the soy sauce mixture; bring to a boil.
  • Reduce heat to medium and cook for 1 minute.
  • Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
  • Add to stir-fry vegetables and chicken, steak or seafood. Freezes well in small zip lock bags, next time you make stir fry, just pull out a small frozen bag and add to stir-fry.