1/2 cup chicken broth
3 Tbsp soy sauce
1 Tbsp sherry or Chinese cooking wine (I skip this or add a little extra soy sauce)
1 Tbsp sugar
1/2 tsp distilled white vinegar
1/2 tsp sesame oil
1+ tsp cornstarch dissolved in 1 Tbsp water
1 Tbsp peanut oil (I just use more sesame oil instead)
3 Tbsp minced peeled fresh ginger or 2-3 tsp ground ginger
1/2 tsp crushed red pepper
1tsp - 1 Tbsp minced garlic (opt.).
In a small bowl, combine the stock with the soy sauce, sherry, sugar, cornstarch slurry, vinegar, and sesame oil. Stir to dissolve the sugar.
In a medium saucepan, heat the peanut oil until shimmering. Add the ginger and crushed red pepper (and garlic) and cook over high heat, stirring, until fragrant and golden. Add the stock mixture and boil over high heat until thickened and glossy, about 1 minute.
A reviewer on Allrecipes.com (where I got this from) said: I usually add some garlic and some fresh orange juice instead of all that stock and 1/4 t. salt - I think this is really nice because it gives you a lot of sauce - I don't like a dry stir fry, especially over rice.
In a small bowl, combine the stock with the soy sauce, sherry, sugar, cornstarch slurry, vinegar, and sesame oil. Stir to dissolve the sugar.
In a medium saucepan, heat the peanut oil until shimmering. Add the ginger and crushed red pepper (and garlic) and cook over high heat, stirring, until fragrant and golden. Add the stock mixture and boil over high heat until thickened and glossy, about 1 minute.
A reviewer on Allrecipes.com (where I got this from) said: I usually add some garlic and some fresh orange juice instead of all that stock and 1/4 t. salt - I think this is really nice because it gives you a lot of sauce - I don't like a dry stir fry, especially over rice.
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