Chicken or Beef Stir Fry Sauce

posted by Marian C Brown 07-19-98


1 can (10-3/4 oz.) condensed chicken OR beef broth
1 Tbsp. soy sauce
2 Tbsp. cornstarch

Blend all ingredients together with a fork until smooth. After all your meat and vegetables have been cooked, return them to the wok and pour sauce ingredients over top.

Keep wok on high; as the sauce comes to a boil it will become clearer and thicken. Serve when all the sauce is clear.

Makes enough for 4 stir fry servings.

This sauce is thick enough to coat the meat and vegetables but if you prefer a thinner sauce, use only 1 Tbsp. of cornstarch.

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