| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Sauce |
1 |
Servings |
INGREDIENTS
| 1 |
ts |
Chicken bouillion granules |
| 1 |
c |
Hot water |
| 2 |
tb |
Cornstarch |
| 4 |
ts |
Sugar |
| 4 |
tb |
Sherry |
| 4 |
tb |
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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