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,
  http://www.erols.com/hosey.