Ready in 45 minutes
When adding soy sauce, start with less than half the amount and slowly add more to taste. Using vegetable broth makes this vegetarian.
In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper.
Dissolve the cornstarch in 1/4 cup water.
Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.
Add the soy sauce mixture; bring to a boil.
Reduce heat to medium and cook for 1 minute.
Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
Gjoelson 2y ago
kgyl 3y ago
Tone36 3y agoI used this recipe but I tweeked a bit to my liking,my family myself enjoyed it several times
lindaward1 3y agoGreat sauce. I used honey instead of sugar. Marinated sliced chicken in sauce until ready to cook. Stir fried drain chicken and onion, then added sauce and vegetables (carrot, celery, Chinese greens and mushrooms)
diris76 3y ago
SummerGirl13 3y agoDelicious!!!! A must try :)
rsearer 3y agoI like to use the low sodium soy sauce, and love the fresh ginger flavor.
irishmick79 4y agosolid sauce. if anything, a little heavy on the soy sauce. next time I will try it with some oyster sauce to balance the flavor!
EricaCimini 4y agoThis was absolutely delicious! I substituted white wine vinegar because i didnt have any rice wine but it still came out great! My husband was scraping his plate and wanted more... I will definitely make this again!!!
paigehuff 5y agoExcellent recipe! I used this sauce with Chicken and some Frozen Asian vegetables. It was easy, fast, and the white pepper absolutely made the sauce. Delicious! Thanks for posting.