Recipe Corner: Stir-fry sauce

When I was growing up, my mom had a pretty standard rotation of Midwestern recipes: mushroom-soup-and-rice casserole, chicken from the Crock-Pot, pork chops, make-your-own tacos.

There was one Chinese dish in this lineup. To this day, nothing I've eaten in a Chinese restaurant can compare with my mom's chicken almond. It's the reason I own a wok. (Well, that and Target was having a sale.) But since I don't always have raw almonds on hand, lately I've been trying out the sauce with different stir-frys. It's a really basic "chow mein" sort of sauce, so it works well with chicken and tofu. I haven't tried it with beef yet, but I bet it would hold up.

Here's the recipe:
- 1/3 cup white wine
- 3 tbsp. soy sauce
- 3 tbsp. water
- 1 tsp. ground ginger
- 2 tsp. honey
- 1 tbsp. cornstarch

I recommend that the wine be at room temperature so the honey will mix in a bit easier.

To use the sauce, start by stir-frying your meat/tofu in a bit of oil. Once it's cooked, add the sauce and cook until it's thickened. Then, add vegetables/nuts and stir-fry the whole mess until it's as done as you want it to be.

Oh, and in case you're wondering about the chicken almond recipe, it uses 1 1/2 lb chicken (cut into chunks, obvy), 12 oz snow pea pods, 1 c sliced water chestnuts, and 1 c raw almonds. Delish!

No comments: