¼ cup soy sauce
2 tbsp cornstarch
1½ cups broth, chicken, veggie, or beef
Measure soy sauce into a large spouted measuring cup and whisk in the corn starch until completely dissolved. Gradually pour in the broth until combined. It’ll be cloudy, this is normal.
Cook Stir-Fry Sauce:
Pour the sauce into a medium saucepan, turn heat to high and bring to a boil. The sauce is done once it goes from a thin consistency and muddy opaque color to a glossy, clear caramel color and thicker consistency.
Cook The Sauce In The Stir-Fry:
Once stir fry is 90% done and cooked nearly to the desired doneness, pour the sauce over everything. The sauce is done once it goes from a thin consistency and muddy opaque color to a glossy, clear caramel color and thicker consistency.
Serve and enjoy.
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