GINGER STIR-FRY SAUCE

GINGER STIR-FRY SAUCE image

Yield 1 cup

Number Of Ingredients 7

6 tablespoons white rice vinegar
6 tablespoons sugar
¾ cup water
2 tablespoons low-sodium soy sauce
1 tablespoons cold water
1 tablespoons cornstarch
1 tablespoons fresh ginger, finely minced

Steps:

Combine vinegar, sugar, water, and soy sauce in a small saucepan. Stir constantly over med-high heat until mixture comes to a boil. Reduce heat to med-low; simmer, stirring occasionally, for 2 min. Meanwhile, stir together the cold water and cornstarch in a small bowl until smooth; stir into the saucepan. Cook, stirring constantly, until the sauce is clear and slightly thickened. Remove pan from heat; stir in the ginger. Makes 1 cup. This sauce will keep for up to 3 days in a covered container in the refrigerator. You can freeze the ginger in aluminum foil or a plastic bag to keep for long periods of time - just grate off the amount you need while frozen. Will keep up to 3 months.