Wednesday, February 5, 2014


This is a ginger root.  Its one of those funny looking veggies that you see in the grocery store that you don't quite know what to do with. 
A good friend of ours, at least 25 years ago, made up this stir fry sauce recipe and I had forgotten that I had it until the other day.  It is the best sauce I have ever tasted in stir fry and I am really glad that I uncovered it again. 

This is my $5.00 wok pan that I got from WalMart.  I decided I can't go wrong for that price even if it doesn't last too long.  It's good for a first time Wok Pan user. 

I am going to share this recipe with you, please use will love it.....if you remember....send me a message telling me how much you enjoyed it. 

Stir Fry

1 Cup boiling water with 1 Tablespoon chicken bouillon. (I used 3 cubes)
2 T. Corn Starch
2 T. brown sugar
2 T. Honey
1/4 tsp. garlic powder
Ginger Root-Peel off 1/2 inch (use a potato peeler and don't use the outside, get into the meat of it.)
2 T. soy sauce
2 T. sesame oil

Mix together cornstarch, brown sugar, honey and garlic powder.  Add a small amount of the chicken bouillon water to make smooth.  Then add all the rest.  Add the ginger root, soy sauce and sesame oil, mix together and set aside.

Cut up vegetables:
green pepper

Whatever you have on hand

1.  3 boneless, skinless chicken breasts cut up into bite size pieces.  Add peanut oil in the wok and add the chicken, stir frying until well cooked.  I like mine to show some brown on the pieces.  Cover with a lid and also I didn't have peanut oil on hand and I used canola oil.  It worked fine.
2. Add cut up veggies and stir and pour a little oil over them.
3. Lower heat and cover, cook for 5-7 minutes. Or until your veggies are done to the way you like them.
4. Stir the sauce again and then add it to the pan-stirring all the time until it thickens.

I had made jasmine brown rice before I started the sauce because it takes 20 to 25 minutes to cook. 

5.  Put the stir fry over the cooked rice and add cashews or peanuts on top.

Heavenly....enjoy....I know you will!

Thanks for stopping


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