When I do stir-fries (sp?), I improvise. Vegetable broth, soy sauce, ginger (fresh or ground), garlic (fresh or powdered), a teeny bit of sesame oil or sesame seeds, and then whisk it all together with enough cornstarch to make the color look like gravy. When you cook it, it gets nice and thick thanks to the cornstarch, and coats everything nicely. Measurements aren't really necessary, just make enough to coat your stir-fry. I love adding in crushed red pepper, but I have a high tolerance for spicy food. Scallions are a nice topper, too.
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