Chinese Sauce for Stir-Fry

         Yield: 1 Servings
Categories: Sauces

1 ts Chicken bouillion granules 1 c Hot water 2 tb Cornstarch 4 ts Sugar 4 tb Sherry 4 tb Soy sauce From: "Sharon H. Frye" <shfrye@PEN.K12.VA.US> Date: Fri, 16 Aug 1996 12:40:32 EDT Dissolve bouillion in hot water. Add remaining ingredients and set aside until needed. Stir before adding to wok. Personal note: My family likes lots of sauce, so I usually double the recipe for the sauce. You can use whatever veggies you wish, and whatever kind of meat. EAT-L Digest 15 August 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,