1 teaspoon chopped Ginger 1 teaspoon chopped Garlic 1 teaspoon Green Onions 2 tablespoons Soy Sauce 1/2 cup Chicken Broth 1 teaspoon Hoison Sauce 1 teaspoon Oyster Sauce (optional) 1 tablespoon cooking Wine 1 teaspoon Sugar Dash of White Pepper, Seasoning, and/or Chinese Five Spice
Cornstarch dissolved in water as a thickener 3 ounces peeled and Butterflied Shrimp cooked 3 ounces sliced Beef cooked 3 ounces Chicken Breast cooked 1 cup of Broccoli blanched 1/2 cup of Carrots blanched 1/2 cup of Snowpeas blanched 1/4 cup of sliced Waterchestnuts 1/4 cup of Mushrooms
Heat oil in skillet and saute ginger, garlic, and green onions. Combine additional ingredients for sauce and simmer. The sauce may be prepared ahead of time for speed. Add cornstarch to sauce a little bit at a time to thicken and combine remaining precooked ingredients. Stir fry, serve, and enjoy!!!
This is a very basic sauce and may be used with many different combinations of seafood, meats, and vegetables. Spice lovers will find the recipe very easy to adjust. It can be prepared quickly on the spot or ahead of time and is always delicious.