Saturday, July 24, 2010

Sauce - Teriyaki Sauce

This is the sauce I used to cook the Kung Pao a few weeks ago, but I didn't get a chance to post the recipe until now. This is great with any Asian dish.

Medium heat
25 minutes

1/4 cup soy sauce
1 cup water
1 tbs ginger powder
3 tbs brown sugar
1 garlic clove, minced
2 tbs cornstarch
1/4 cup cold water

Combine 1 cup water, soy sauce, brown sugar, garlic and ginger in saucepan and bring to boil, stirring constantly. Dissolve cornstarch in 1/4 cup cold water and add to sauce. Stir constantly, allowing the sauce to thicken. If too thick, add water or soy sauce to thin.

5 Stars

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