Basic Stir Fried Gravy
|Chicken bouillon/Chicken broth||3⁄4 Cup (12 tbs)|
|Soy sauce||1 Tablespoon|
|Oyster sauce||2 Tablespoon|
|Chinese rice wine/Pale dry sherry||1 Tablespoon|
|Black pepper||1⁄8 Teaspoon|
|Sesame oil||1 Teaspoon, blended with soybean oil|
|Cornstarch||1 Tablespoon, dissolved in 2 tablespoon cold water|
|Cold water||2 Tablespoon|
Note: Flavour your wok oil by frying 4 slices peeled fresh ginger root about 1 inch in diameter and 1 /8 inch thick and 1 clove of chopped garlic in it before you start frying anything; this adds to the flavour of the gravy.
Combine all ingredients and stir well.
When your stir fry is cooked, pour the well mixed gravy over the fried ingredients still over a medium to high temperature and stir the gravy until it thickens and clears.