Basic Stir Fry Sauce
3/4 cup chicken broth
3 tbls low sodium soy
2 tbls honey
1 tbls rice wine vinegar
1tbls asian chili garlic sauce
1 tbls corn starch
Combine everything saving the cornstarch for last. You may have to use the back of a spoon (or your finger) to make sure all of the corn starch has dissolved. Then go with your standard Stir Fry procedure.
My Standard Stir Fry Procedure
Prepare everything before you turn on the stove.
Sear your meat until it is about 90% done. Set the meat aside and wipe, but don’t clean, the pan.
Pan fry your veggies in a very little bit of fat. When they are soft and a bit brown around the edges add the meat back into the pan.
Give the Sauce a quick stir and pour over the whole pan. Simmer until sauce is thick enough and the meat won’t kill you.