Title: Stir Fry Sauce for Vegetables
Categories: Chinese Herb
Yield: 1 Servings

3	tb	Low sodium soy sauce
1	tb	Sherry
1	tb	Cornstarch dissolved in 3 T
		Cold water
1	tb	Honey or sugar (optional)
		Garlic powder and/or ginger
		Powder to taste

Mix well just before pouring over vegetables in skillet/wok. Stir sauce and vegetables quickly to cover. Sauce will thicken quickly -- add more water if it thickened too quickly.

From: Lucinda Rasmussen Fatfree Digest [Volume 9 Issue 15] July 6, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

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