Stir Fry Marinade



3 tablespoons tamari or soy sauce

3 tablespoons hot water

1 tablespoon sesame oil

1 teaspoon garlic, finely chopped

1 inch fresh ginger root, grated or finely chopped

2 scallions, chopped

cayenne pepper



Mix all ingredients. Marinate meat and vegetables of

your choice. Add marinade and items that are

marinating to wok at same time. Thicken with

cornstarch/water mixture when dish only has a minute

or two to go.

Stir Fry Sauce

1 T. cornstarch
1 T. water
1 cup soy sauce
1 cup rice wine vinegar
1/4 cup sesame oil
1/4 cup peanut oil
4 t. garlic powder
1/4 t. ground ginger
1/4 t. hot pepper sauce

In a small bowl, stir cornstarch and water together
until smooth. In a medium
pan, whisk remaining ingredients. Bring to a boil.
Stirring constantly, add
cornstarch mixture and cook 2 to 3 minutes or until
slightly thickened. Cool to
room temperature. Pour into an airtight container.
Refrigerate 8 hours or
overnight to allow flavors to blend. Give with serving
instructions. Makes about
2 1/2 cups sauce
Serving instructions: To serve, stir about 2 T. sauce
into about 4 cups stir
fried meat and vegetables.

SPECIAL STIR-FRY SAUCE

Combine the following 6 ingrediants:

1/2 Cup Orange or Pineapple Juice
1/4 Cup Lite Soy Sauce
1 Tbs. grated fresh Ginger
2-3 Cloves of Garlic, minced
1-2 Tbs. Honey
2 tsp. Chinese sesame oil***
2 Tbs. Cornstarch

Add Cornstarch to above ingrediants. Whisk together.Set Aside,
stir before using. Once in the wok stir constantly.
**I use orange juice for Chicken and pineapple juice for Shrimp.
Not that it makes any difference really.
***You can find this in Oriental Markets. But, if you don't have
any just use olive oil.

I stir-fry my meat, remove, stir fry my veggies, than add my
meat back and stir in this sauce. I really like it with Sugar
Snap Peas, Grated Carrots, Thinly sliced Red Onion.