Traditional Vegetable Stir-Fry Sauce

Course : Chinese
Serves: 1
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1 cup warm water
1 pieces vegetable bullion cube -- or
1 tablespoon miso paste
2 tablespoons light soy sauce
1/4 teaspoon Chinese 5-spice mix
1 tablespoon corn starch
3 dashes sesame oil

Preparation / Directions:

Dissolve the corn starch in a few tbs of warm water, then mix all ingredients together. Pour over the stir fry in the last minute or so, stir until the cornstarch thickens. *light soy sauce has much less salt than regular; some prefer the saltier flavor of standard soy. I like to be able to get more of the soy flavor without getting overwhelmed with salt.

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