Recipe courtesy of Ching-He Huang
Total:
10 min
Prep:
5 min
Cook:
5 min
Yield:
about 1 cup
Level:
Easy

Ingredients

  • 1 tablespoon vegetable oil
  • 1 tablespoon peeled and grated fresh ginger
  • 2 cloves garlic, minced
  • 1 cup pineapple or orange juice
  • 2 tablespoons rice vinegar
  • 1 heaping tablespoon brown sugar
  • 1 tablespoon light soy sauce
  • 1 tablespoon cornstarch blended with 2 tablespoons cold water

Directions

Heat a wok or saucepan over high heat and add the oil. When the oil is hot, add the ginger and garlic. Stir-fry just until fragrant, and then add the juice, vinegar, brown sugar and soy sauce. Bring to a boil and cook until the sugar has dissolved. Stir in the cornstarch and water mixture and cook until thickened, about 1 minute. Stir into any nearly completed stir-fry dish and bring to a boil until the sauce thickens, about 1 minute.

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