Ingredients

• 1 1/2 cups chicken stock (preferably low sodium)
• 1 tablespoon rice wine vinegar or (Asian black vinegar ie. Chinkiang Asian vinegar)
• 1 tablespoon light brown sugar
• 1 teaspoon sesame oil
• 1 tablespoon light soya sauce (light sodium preferred)
• 2 tablespoons oyster sauce (or vegan oyster sauce)
• 1/8 – 1/4 teaspoon white pepper
• 1 tablespoon corn starch (flower)
• 1 tablespoon (3 cloves) mined garlic
• 1 tablespoon grated ginger
• 1/8 teaspoon red pepper flakes (optional)
• Choice of protein if desired (sliced beef, sliced chicken or shrimp)
• Choice of sliced vegetables (carrots, broccoli, onions, snow peas, celery, cauliflower, bok choy)
• Cooking oil

Directions for Stir Fry Sauce

In a bowl or a container with a lid add: broth, vinegar, brown sugar, soy sauce, oyster sauce, corn starch, white pepper (do not add ginger or garlic at this stage). Mix together ingredients.

Directions for Stir Fry

1. Over high heat, add a tablespoon of cooking oil to a fry pan or wok
2. Add your protein, and stir fry it. Adding a little water and cover the pan will add some steam to the help cooking
3. When almost cooked remove protein and add some more cooking oil
4. Stir fry the onions then add your prepared vegetable and if necessary add a little water and cover to steam them
5. Add your minced ginger and garlic (adding these aromatics at this stage will prevent them from burning
6. When almost cooked add back your protein and stir together
7. Make a “well” on the side or middle and add your sauce mixture
8. The sauce will thicken and mix it into the vegetable/protein mixture (if necessary add a little more corn starch to thicken)

Serve over rice or by itself and enjoy