roasted eggplant cooked in sauce with hot herbs. few ingredients and straightforward directions. Suitable for use as a pasta sauce or as a side dish!
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 16 |
| Yield: | 1 quart |
Ingredients
- 2 (14.5 ounce) cans chicken broth
- ½ cup cornstarch
- ½ cup soy sauce
- ½ cup corn syrup
- ½ cup dry sherry
- ¼ cup cider vinegar
- 3 cloves garlic, minced
- 2 teaspoons fresh grated ginger
- ¼ teaspoon ground cayenne pepper
Instructions
- Combine chicken broth, cornstarch, soy sauce, corn syrup, sherry, cider vinegar, garlic, ginger, and cayenne pepper in a 1 1/2-quart jar with a tight-fitting lid. Shake well.
- To use this sauce, just stir-fry vegetables and meat (optional), then pour in some sauce. Stir as it thickens and add a bit of water if it is too thick. It’s just that easy!
Reviews
I didn’t have corn syrup, so I substituted with light brown sugar. It was awesome! Next time I’ll add some Thai Chile sauce to spice it up a bit.
This sauce is so easy and delicious. This recipes will fill 2 large mason jars. It thickens up nice. I added a little Chinese 5 spice, salt and pepper to my veggies.
Not really happy with this one. Too much vinegar and chicken broth. Tasted pretty much like bland vinegar. I added a lot of other things to try to bring it too life. I probably should have just started over with another recipe I’m not saying the recipe is bad. After all, it sounded good when I read it. You should try it for yourself.
This was good. I made a stir-fry that seriously lacked in flavor and decided to make this and add to it. It turned a boring recipe into a dish bursting in flavor. The one change I would recommend is using crushed red chili flakes instead of cayenne. They just seem to fit better in Asian cuisine.