*  Exported from  MasterCook  *
 
                          Dark Sauce For Stir Fry
 
 Recipe By     : Annette Johnsen
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Ann’s Best                       Chinese
                 Sauces                           Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/3  C             Soy Sauce
    2      C             Water
    2      Ts            Brown Sugar
    2      Tbsp          Honey
    1      Ts            Ginger -- Chopped
      1/8  Tsp           White Pepper
    1                    Chicken Bouillon Cube
    3      Tbsp          Cornstarch
    1      Tbsp          Water
 
 Mix all together in small saucepan, EXCEPT cornstarch and 1 tb water. Bring to 
 simmer on low heat.  Whisk cornstarch into simmering sauce. Continue simmering 
 until sauce thickens. Set aside until ready to use. Makes 2 1/2 cups. I refrige
 rate the leftover for the next stir fry.
 
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