This clear sauce is delicious and works great with a vegetable or seafood stir fry. A combination of mushrooms, carrots, bok choy, shrimp or crab, green or white onions makes for a wonderful and simple dish when served with rice.
- 2 or 3 large garlic cloves
- 2 cups chicken stock
- 1 cup sweet white wine (or 1 tbs of sugar with dry dry white wine)
- 1/4 cup soy sauce
- 1 tsp. fresh or ground ginger
- 2 egg whites
- 2 tbs corn starch
- 1/4 cup water
While veggies (buddhist delight) or seafood is stir fried until near completion with a bit of oil, combine all sauce ingredients except egg whites, water for corn starch and corn starch in a bowl.
Add mixture to stir fry while on high heat. Allow for wine to steam off a bit and sauce to blend well with ingredients in pan.
Mix corn starch with 1/4 cup of water.
Pour into stir fry and stir quickly to integrate thickener. Briefly wisk egg whites and pour over top of stir fry while on med/high heat. Allow eggs whites to cook without stirring until whites appear mostly cooked. Stir with a spoon 2 or 3 times so as not to destroy integrity of egg whites (keeping large pieces of egg).
Turn off heat and Voila!
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Submitted By: Claire Yanik
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