Title: Chinese Sauce for Stir-Fry
Categories: Sauce
Yield: 1 Servings

1 ts Chicken bouillion granules
1 c Hot water
2 tb Cornstarch
4 ts Sugar
4 tb Sherry
4 tb Soy sauce

From: "Sharon H. Frye"

Date: Fri, 16 Aug 1996 12:40:32 EDT
Dissolve bouillion in hot water. Add remaining ingredients and set aside
until needed. Stir before adding to wok.

Personal note: My family likes lots of sauce, so I usually double the
recipe for the sauce. You can use whatever veggies you wish, and whatever
kind of meat.

EAT-L Digest 15 August 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.