Categories: Asian, Chinese, January2012, Sauces & Dips, Stir-Fry

Ingredients

• 1/2 cup beef broth
• 1 Tbs light soy sauce
• 4 tsp dark soy sauce
• 1 Tbs Chinese rice wine or dry sherry
• 1 tsp granulated sugar
• 1 tsp Asian sesame oil, optional
• 2 tsp cornstarch

Directions

1. Combine the beef broth, light soy sauce, dark sou sauce, rice wine or dry sherry, sugar, and sesame oil (if using) in a bowl. Whisk in the cornstarch. Either use the sauce immediately or store in a sealed container in the refrigerator until ready to use. (Use the sauce within 3-4 days). Stir the sauce before adding it to the stir-fry to bring up any cornstarch that has settled to the bottom.

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