Basic Chinese Sauce For Stir Fry

After an emergency involving an out of date sauce & relatives coming round for dinner, i spent the next few minutes investigating the contents of my mum's cupboards & then every chinese cookbook we had to find a sauce that i could make in a couple of minutes. In the end, i found that the following ingredients were common to most recipes. If i hadn't been feeding my dad as well, i would have added something from the following - garlic, ginger, spring onion or chili pepper. As it was, i added the sugar instead to richen the sauce. I used the medium-dry sherry that my mum

Steps

Mix cornflour and water together to form a smooth paste.

Add everything else to the paste and mix well- it will take a little while for the sugar to dissolve.

Add to meat and / or veg after stir-frying& heat until the sauce has thickened.

Serve immediately with rice or noodles.

Ingredients

dark soy sauce, light soy sauce, rice wine, dark brown sugar, cornflour, water, stock