Peep's Stir-fry White Sauce
1 C. Chicken broth (or Chicken Bouillon dissolved in 1 C. hot water)
1 TBSP. dry white wine - Optional
1 tsp. Grated ginger (or ≈ 1/4 tsp. ground ginger) - or to taste
4 cloves Garlic minced or grated (or ≈ 1 tsp. - 2 tsp. garlic powder) - or to taste
1 - 2 TBSP. Cornstarch depending on how thick you want the sauce
Salt - to taste
Toasted sesame oil - To taste - Optional
Hot sesame oil - To taste - Optional
Mix 1/4 C. stock and the cornstarch together. Set aside.
Place remaining stock (and wine if using) with garlic, ginger, and salt in a pot and bring to a boil.
Add sesame oils if using.
Stir cornstarch and broth well.
Slowly add the cornstarch and broth mixture to the pot while whisking to avoid lumps.
Cook till thickened.
Taste and adjust if necessary.
Add to your stir-fried meat and/or vegetables.
1 C. Chicken broth (or Chicken Bouillon dissolved in 1 C. hot water)
1 TBSP. dry white wine - Optional
1 tsp. Grated ginger (or ≈ 1/4 tsp. ground ginger) - or to taste
4 cloves Garlic minced or grated (or ≈ 1 tsp. - 2 tsp. garlic powder) - or to taste
1 - 2 TBSP. Cornstarch depending on how thick you want the sauce
Salt - to taste
Toasted sesame oil - To taste - Optional
Hot sesame oil - To taste - Optional
Mix 1/4 C. stock and the cornstarch together. Set aside.
Place remaining stock (and wine if using) with garlic, ginger, and salt in a pot and bring to a boil.
Add sesame oils if using.
Stir cornstarch and broth well.
Slowly add the cornstarch and broth mixture to the pot while whisking to avoid lumps.
Cook till thickened.
Taste and adjust if necessary.
Add to your stir-fried meat and/or vegetables.
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