Recipe By : Annette Johnsen
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 c Soy sauce
2 c Water
2 ts Brown sugar
2 tb Honey
1 ts Ginger -- chopped
1/8 ts White pepper
1 Chicken bouillon cube
3 tb Corn starch
1 tb Water
Mix all together in small saucepan, except corn starch and 1 tb
water. Bring to simmer on low heat. Whisk corn starch into simmering
sauce. Continue simmering until sauce thickens. Set aside until ready
to use. Refrigerate the leftover for the next stir fry.
