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An incredibly quick and easy stir-fry sauce recipe
that pairs well combined with a variety of Asian meat, poultry, and vegetable
stir-fry main dish meals...

Prep: 10 Mins.
Cook: 5 Mins.
Yields: (Appx. ¾ Cup)


2 tablespoons low-sodium soy sauce
1/4 cup + 2 tablespoons chicken broth
3 tablespoons rice wine
2 tablespoons honey
2 teaspoons sesame oil
Pinch of white pepper
1 tablespoon vegetable oil
2 teaspoons granulated garlic
2 teaspoons ground ginger
1 tablespoon arrowroot (or cornstarch)
2 tablespoons cold water


In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper.

Dissolve arrowroot in 1/4-cup cold water (slurry), and set aside nearby.

Heat all ingredients, except slurry, in a small saucepan until gently boiling.

Reduce heat to medium and cook for 1 minute. Mix the slurry (as it will tend to settle), and add to saucepan while whisking.  Cook, whisking, until the sauce boils and thickens.  Remove from heat and use this sauce with your favorite meat and/or vegetable stir-fry recipe. ~ Enjoy!

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