Yum!!!! I searched the world over for a stir fry sauce that tasted great but had no soy! I do believe I have found one. I saute any favorite vegetable with some chicken (or not) in sesame oil. The sesame oil gives great flavor especially when you are not using soy, a typically key ingredient for stir fry recipes. At almost the end of the cooking add some chopped garlic taking care not to burn it. Then add...the sauce which can be doubled and is not exact science. It is primarily DH and I eating this dish so you may find that you want to make more sauce because you have more vegetables and meat to cover.
The Sauce:
1 1/2 tsp sesame oil
1/2 cup chicken broth
1 TB brown sugar
1 1/2 tsp lemon juice (I use the plastic lemon juice on this one.)
1 TBS rice wine vinegar
1 1/2 tsp cornstarch.
Mix above well and pour over sauce. It will thicken quickly. I also have in my 'notes' that you can include 1/2 tsp ginger in the sauce. DH can't stand ginger, so I leave that out! I serve this on top of brown rice. If I have leftover rice, I add it after I add the sauce and sometimes add some additional chicken broth to soften up the rice. I have also added sliced almonds or even some sesame seeds. The possibilities are endless. This is so good!
c 2008
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