Chinese Sauce For Stir-fry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Sauce | 1 | Servings |
INGREDIENTS
| 1 | t | Chicken bouillion granules |
| 1 | c | Hot water |
| 2 | T | Cornstarch |
| 4 | t | Sugar |
| 4 | T | Sherry |
| 4 | T | Soy sauce |
INSTRUCTIONS
From: "Sharon H. Frye" <shfrye@PEN.K12.VA.US> Date: Fri, 16 Aug 1996 12:40:32 EDT Dissolve bouillion in hot water. Add remaining ingredients and set aside until needed. Stir before adding to wok. Personal note: My family likes lots of sauce, so I usually double the recipe for the sauce. You can use whatever veggies you wish, and whatever kind of meat. EAT-L Digest 15 August 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 242
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2145.4mg
Potassium: 170.9mg
Carbohydrates: 41.6g
Fiber: <1g
Sugar: 17.9g
Protein: 3.5g