This is a really great base stir fry recipe! I say base because I changed this recipe up a bit. I did find this recipe to need a bit of a kick and far less sugar. As you can see from the recipe below I did note the changes we made with the sugar. I also think it could really use some kicked up spice. If you like really sweet then I suggest keeping the recipe the way it is, but if you don’t or you like spicy then I suggest lowering the sugar and kicking this recipe up!
- 2/3 cup low sodium soy sauce
- 1/2 cup chicken broth
- 1/3 cup rice wine
- 2-3 1/2 tablespoons sugar (3-1/2 was too much for us!)
- 1 tablespoon sesame oil
- 1/4 teaspoon white pepper
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 tablespoons cornstarch
- 1/4 cup water
- 1 tbsp. vegetable oil (I used cooking spray to save calories)
- 1/4 tsp. or more red pepper flakes (we felt like this recipe needed some heat)
- In a medium bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper
- In a separate bowl dissolve the cornstarch in 1/4 cup water
- Heat a medium pot over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant.
- Add the soy sauce mixture; bring to a boil.
- Reduce heat to medium and cook for 1 minute.
- Add the cornstarch and water then cook, stirring, until the sauce boils and thickens.
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