Ingredients
¼ cup soy sauce
2 tbsp cornstarch
1½ cups broth, chicken, veggie, or beef
Preparation
Measure soy sauce into a large spouted measuring cup and whisk in the corn starch until completely dissolved. Gradually pour in the broth until combined. It’ll be cloudy, this is normal.
Pour the sauce into a medium saucepan, turn heat to high and bring to a boil. The sauce is done once it goes from a thin consistency and muddy opaque color to a glossy, clear caramel color and thicker consistency.
Once stir fry is 90% done and cooked nearly to the desired doneness, pour the sauce over everything. The sauce is done once it goes from a thin consistency and muddy opaque color to a glossy, clear caramel color and thicker consistency.
Serve and enjoy.
