This is a less sweet take on the sauce from the Mongolian Chicken recipe. It can double as both a stir-fry and a dipping sauce which will go perfectly with two recipes I am posting soon.
Asian Stir-fry and Dipping Sauce
- 1/2 cup soy sauce. Reduced sodium is fine
- 1/2 cup water
- 2 tablespoons dried minced onions
- 1/2 teaspoon garlic powder
- 1/4 cup brown sugar plus more to taste if desired.
Combine ingredients in a medium sauce pan. Bring to a boil over medium heat. Reduce heat and let simmer for 2-3 minutes or until slightly thickened. Serve with stir-fry or as a dipping sauce for egg rolls or potstickers.
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