Traditional Veg Stir-fry Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Chinese | Chinese6 | 1 | Servings |
INGREDIENTS
| 1 | c | Warm water |
| 1 | Vegetable Bullion cube, OR | |
| 1 | T | Miso paste |
| 2 | T | Light soy sauce |
| 1/4 | t | Chineese 5-spice mix |
| 1 | T | Corn starch |
| Couple of dashes of sesame | ||
| oil optional |
INSTRUCTIONS
Dissolve the corn starch in a few tbs. of warm water, then mix all ingredients together. Pour over the stir fry in the last minute or so, stir until the cornstarch thickens. *light soy sauce has much less salt than regular; some prefer the saltier flavor of standard soy. I like to be able to get more of the soy flavor without getting overwhelmed with salt. Recipe by: narad@nudibranch.asd.sgi.com (Chuck Narad) Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 269
Calories From Fat: 239
Total Fat: 27g
Cholesterol: 0mg
Sodium: 8.4mg
Potassium: 2.9mg
Carbohydrates: 7.3g
Fiber: <1g
Sugar: 0g
Protein: <1g