EASY Curry Soy Stir Fry Sauce To Keep on Hand
I created this and keep it on hand at room temp for a v quick sauce for stir fried veggies or potstickers.
CURRY STIR FRY SAUCE FOR VEGETABLES
x3: ...... x1:
3T. ..... 1T. CORNSTARCH
1/3 C. ..... 2 T. COLD WATER
1⁄4 C. ..... 1 1⁄4 T. CURRY POWDER (Sun Brand Madras Curry Powder is the BEST)
1⁄2 C.+ 1 T...... 3T.SOYSAUCE-KIKKOMAN OR good CHINESE brand
1⁄2 C. + 1T. ..... 3 T. RICE WINE VINEGAR
(EXTRA WATER ON HAND WHEN COOKING)
POUR A LITTLE WATER INTO CORNSTARCH TO MAKE PASTE. ADD REST OF INGRED. STIR FRY VEG’S IN A LITTLE SMOKING- HOT VEG OIL OVER HIGHEST HEAT A FEW MINUTES AND WHEN DONE, ADD ENOUGH OF THIS MIXTURE TO COAT . STIR WELL AND LET ALL COME TO BOIL IN A FEW SECONDS (SO CORNSTARCH WILL THICKEN)AND TURN OFF HEAT AND SERVE. IF IT IS TOO THICK,IMMEDIATELY ADD SOME WATER AND STIR WELL.
KEEP THIS MIXTURE ON HAND AT ROOM TEMP BUT STIR WELL BEFORE USING BECAUSE CORNSTARCH SETTLES ON BOTTOM IN THICK MASS. YOU MAY NEED TO ADJUST MY WATER PROPORTIONS.
no, but it looked really good. Liked your suggestion about using it to perk up blah Chinese - and coincidentally have a stash of homemade peking ravioli in the freezer. I, too, was very sorry when she died. I had a opportunity to eat at China Moon many times and to take a couple of classes with her. I find her first book "The Modern Art of Chinese Cooking" to be one of my favorites. If you liked Barbara's food try Bong Su next time you are in SF - it's Vietnamese for the most part but something about it reminded me of hers.