Whatever it is, it's one of my favorite things to eat.
I've tried slow-cooking stew beef in this sauce, and I've tried stir-fried strips (and/or little chunks) of beef covered in it. I promise I've had it with chicken too, but I prefer the beef so I never take any pictures. Sorry.
I've had it with rice, and I've had it with rice noodles.
I sometimes even make it without the broccoli. GASP.
There are endless possibilities, people! Just please make this sauce and eat it soon. Thank you.
Chinese Food? Sauce
Yield: Enough for two to four portions of varying sizes of meat/veggies and to be served over the accompanying rice/noodles. It's kind of a rough estimate...obviously.
Recipe originally found on Kitchen Simplicity.
2 tbsp corn starch*
1 cup water
8 garlic cloves, peeled and sliced
6 tbsp (1/4 cup plus 2 tbsp) brown sugar, packed
1/4 cup soy sauce
1 tsp ground ginger
1/2 tsp red pepper flakes
* This sauce has a very gloppy consistency like the one that covers General Tso Chicken. If you would like to make it more of a pourable sauce, you'll probably want to cut back on the cornstarch.
- Mix the cornstarch with just enough water to make a paste, then mix it into the rest of the water.
- Dump in the rest of the ingredients.
- Brown your meat of choice
- Pour in the sauce and let it simmer until it gets nice and thick
- Eat with rice and broccoli, or snow peas and noodles, or whatever else you can think of! You could also make a batch without the corn starch to marinade meat in. Then maybe put it on sticks and serve it like they do with beef teriyaki! Yum.