Anyone have a nice stirfry sauce recipe for a turkey breast stirfry? I
normally use a really nice brown garlic sauce recipe, but I think it might
be a bit heavy for poultry. Any suggestions welcome!

Lynne A

No, but I'd love to try your recipe!!

Che

"Lynne A" > wrote in message
...
> Anyone have a nice stirfry sauce recipe for a turkey breast stirfry? I
> normally use a really nice brown garlic sauce recipe, but I think it might
> be a bit heavy for poultry. Any suggestions welcome!
>
> Lynne A
>
>
>

"CheCooks" > wrote in message
...
> No, but I'd love to try your recipe!!
>
> Che
>
> "Lynne A" > wrote in message
> ...
> > Anyone have a nice stirfry sauce recipe for a turkey breast stirfry? I
> > normally use a really nice brown garlic sauce recipe, but I think it
might
> > be a bit heavy for poultry. Any suggestions welcome!
> >
> > Lynne A
> >
> >
> >
>
>

Sure! It is from Recipezaar, direct link is he
http://www.recipezaar.com/recipe/getrecipe.zsp?id=87748



All-purpose Stir-fry Sauce (Brown Garlic Sauce) #87748
Adapted from Martin Yan's Chinese Cooking for Dummies. This is my favorite
stir-fry sauce. It makes enough for two meals. Having extra on hand makes
for a quick meal. My son will actually eat vegetables he can dip in the
sauce! WARNING about the amount of soy sauce. When I used Kikkoman soy
sauce, I found this sauce far too salty. I now use Angostura, which is much
lower in salt. When adding soy sauce, start with less than half the amount
and slowly add more to taste. Using vegetable broth makes this vegetarian.
Yield: 1 3/4 cups (couldn't get that amount entered)
2/3 cup soy sauce
1/2 cup chicken broth
1/3 cup rice wine
3 1/2 tablespoons sugar
1 tablespoon sesame oil
1/4 teaspoon white pepper
2 tablespoons cooking oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons cornstarch
1/4 cup water
4 servings Change size or US/metric
Change to: servings US Metric
20 minutes 15 mins prep


1. In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and
white pepper.
2. Dissolve the cornstarch in 1/4 cup water.
3. 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.
4. Add the soy sauce mixture; bring to a boil.
5. Reduce heat to medium and cook for 1 minute.
6. Add the cornstarch solution and cook, stirring, until the sauce boils
and thickens.


{I do cut the amount of soy, it's pretty salty as is-or you can use Kikkoman
Lite, I'd guess. I've also made this low carb by using Splenda instead of
the sugar (2 packets) and xanthan gum instead of the cornstarch (about a
half teaspoon, IIRC)}

Lynne A