Post by chief_cook2 on Jan 1, 2003 19:08:33 GMT -6
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1 cup warm water
1 Veg. Bullion cube, OR
1 tbs. miso paste
2 tbs. light* soy sauce
1/4 tsp chineese 5-spice mix
1 tbs. corn starch
couple of dashes of sesame oil (optional)
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.
Three Immortals Sauce
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Soy, ginger, and sherry are called 'the three immortals' in chineese
tradition (okay, okay, in a couple of cookbooks I read once). To season
a veggie stir-fry you can use the following:
2-3 cloves fresh garlic, smashed and minced
thin slice of fresh ginger, minced fine
2-3 tbs. light soy sauce
1/4 cup cooking sherry (or dry sherry)
When you have heated the wok, add your oil or water, then add
the garlic; as it starts to brown, add the ginger; then start adding
your veggies. When most of the veggies have been added, pour in
a healthy splash of sherry, which will steam the veggies and adds
a nice flavor. Add the soy near the end.
Sake or sherry is generally good for the steam that does much of
the cooking in a veggie stir-fry; a small splash at a time does the
trick.