Orange-Ginger Sauce

Ben says: It is so handy-  take whatever veggies you have, preferable some onion included, and fry them with or without oil (it doesn't matter to tell you the truth) and add the sauce 1/2 through the cooking process.


Moosewood Cookbook, Mollie Katzen, pg 90.

2 Tbs. Cornstarch
1 cup orange juice
2 to 3 medium clovers garlic, minced
1 Tbs minced fresh ginger
1/4 cup soy sauce

Salt, pepper, and cayenne, to taste

OPTIONAL ADDITIONS:
1/2 tsp. grated orange rind
1 to 2 Tbs honey
1 to 2 Tbs dry sherry
1 scallion, finely minced

1. Place cornstarch in a small bowl (if you're using this for stir-fried vegetables) or in a small saucepan (if you're using this for anything else).

2. Add orange juice, and whisk until the cornstarch dissolves. Stir in all remaining ingredients (including optional additions).

3. If you are using the sauce for stir-fired vegetables, stir from the bottom, and add to the wok or skillet about midway through the cooking. If you are using this for anything else, place the saucepan over medium heat, and gradually bring to a boil, whisking constantly. Lower heat to a simmer and cook, whisking frequently, until thick and glossy (3 to 5 minutes). Server hot or warm.