All-Purpose Stir-Fry Sauce (Brown Garlic Sauce)

A few nights ago I made a traditional meat and potatoes meal with pork chops, mashed and green beans. I thought I would put an Asian spin on some of the left-overs. I thought, Mmm nice and easy and nutritious meal. However, the kids thought...NO! Actually they whined, "I don't want the vegetables!" Much to my dismay this came from the one who usually eats them without a smidgen of trouble. Oh well better luck next time! ;-)

Anyway here are the details of our meal just in case you want to risk it with your own family. I had two grilled boneless pork chops which I diced and mixed in with a packaged fried rice mix in the interest of speed. I also had some of the green beans which were still rather crunchy which I stir-fried with some other veggies (carrots, broccoli and pea pods).

All-Purpose Stir-Fry Sauce (Brown Garlic Sauce)

Prep Time: 15 mins Total Time: 20 mins Servings: 4

Ingredients: 

2/3 C soy sauce
1/2 C chicken broth
1/3 C rice wine
3 1/2 TBS sugar
1 TBS sesame oil
1/4 tsp white pepper
2 TBS cooking oil
1 TBS minced garlic
1 TBS minced ginger
2 TBS cornstarch
1/4 cup water

Directions: 

1. In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper. 
2. Dissolve the cornstarch in 1/4 cup water. 
3. Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds. 
4. Add the soy sauce mixture; bring to a boil. 
5. Reduce heat to medium and cook for 1 minute. 
6. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.