Ingredients
- 1 tablespoon ginger freshly grated
- 1 clove garlic chopped
- 2 Tbs soy sauce
- 3/4 cup chicken stock or vegetable
- 1 Tbs cornstarch
- 2 Tbs water
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Instructions
- In a wok, heat 1 tablespoon of oil and stir fry the garlic and ginger for one minute to release the flavors.
- Add the soy sauce and the stock and bring to a boil, reduce heat to medium and simmer for 5 minutes.
- Combine the cornstarch with the 2 tablespoons of water and add to the sauce, stirring until thick and bubbly.
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