Name: SWEET CHILI GARLIC STIR FRY SAUCE recipe | Epicurious.com
Ingredients: ¼ cup chicken stock; ¼ cup chicken stock; 2 tbsp. soy sauce; 2 tbsp. soy sauce; 1 tbsp. honey; 1 tbsp. honey; ½ tbsp. rice wine vinegar; ½ tbsp. rice wine vinegar; 1-2 tsp. chili sauce, depending on taste; 1-2 tsp. chili sauce, depending on taste; 2 tsp. minced garlic; 2 tsp. minced garlic; 1 tsp. cornstarch; 1 tsp. cornstarch; I usually use boneless chicken breast for this dish. For 2 people, I use about ¼ pound of protein.Cube the meat and let sit in a mixture of 1 tbsp. soy sauce, 1 tbsp. sherry and ¼ cup water while you prepare the vegetables.; Choose vegetables for the dish, enough to make ½ pound. Arrange the cut vegetables in bowls in order of their cooking time, with the longest cooking vegetables first:; Mushrooms: 5-10 minutes, depending on type and thickness; Mushrooms: 5-10 minutes, depending on type and thickness; Cabbage, spinach, other greens: 4-6 minutes; Cabbage, spinach, other greens: 4-6 minutes; Asparagus, broccoli, carrots, green beans: 3-5 minutes; Asparagus, broccoli, carrots, green beans: 3-5 minutes; Peppers, snow peas, sugar snap peas, summer squash, zucchini: 2-3 minutes; Peppers, snow peas, sugar snap peas, summer squash, zucchini: 2-3 minutes; Bean sprouts: less than 1 minute; Bean sprouts: less than 1 minute; In addition, mince 2 garlic cloves and ½ tbsp. ginger root, and place them in line behind all the vegetables.; Next, prepare the sauce. My base stir-fry sauce is a mixture of ¼ cup chicken stock, 2 tbsp. soy sauce, 1 tsp. cornstarch and 1 tbsp. flavoring, such as a bottled Asian sauce, sake or rice wine, or fermented black beans soaked in sherry. Feel free to experiment.; Finally, get your garnishes together. Chopped nuts, sliced scallions, raw bean sprouts and minced fresh herbs all make good garnishes.