This cooking sauce is used for my Beef and Bok Choy recipe, found in the Main Dish section of our Stir-Fry Cookbook.  But its very versitile, and you can use it for just about any stir-fry meat and vegetable dish.

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Special tools:  None
Preparation time:  About 5 minutes
Cooking time:  Depends on the entree you're making
Yield:  Sauce for 1 entree

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3/4 cup chicken stock; I prefer homemade chicken stock
4 teaspoons cornstarch
2 teaspoons soy sauce
1 teaspoon fresh ginger; minced
2 tablespoons of extra-dry sherry or sake

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Mix together all ingredients.  Stir together until well blended.  Use as cooking sauce for Beef and Bok Choy or any other beef and vegetable stir-fry entree.

Photo:  Bok Choy cooking sauce, stirred and well-blended.  Note the ripples in the sauce are caused from homemade chicken stock.

 

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