(click on pics to enlarge)
This is my own formula. I’ve been working on the exact right flavors and found it. It is kind of a Thai assortment and has a little heat with the chili sauce and then sweetness with the sherry, turmeric and brown sugar.
3 TBSP soy sauce
1 TBSP brown sugar
1 TBSP corn starch
1/3 cup water
1 chicken bouillon cube smashed
1 ½ TBSP soy sauce
1 tsp. chili sauce
1 TBSP cornstarch (added to the cold chicken broth and whisked, the cornstarch thickens the sauce)
½ tsp. Turmeric
1 ½ TBSP sherry
Select and prepare vegetables.
The basic veggies are Napa cabbage (Chinese cabbage), carrot sticks, mushrooms; scallions and broccoli (chop broccoli heads and slice the stalk into matchsticks)
½ TBSP garlic – minced
½ TBSP fresh ginger – minced
½ small yellow onion chopped into half moon pieces
½ green bell pepper, thinly sliced
½ orange bell pepper, thinly sliced
½ Lb. beef chuck, sliced into small pieces
3 TBSP canola oil
1 TBSP sesame oil
Prepare the veggies, ginger, garlic and meat
Marinade: Place the beef in a bowl and mix with the marinade listed above and leave on the counter several hours.
Sauce: Mix all ingredients in the 1/3 cup of cold water and let stand.
In a wok:
Sauté the ginger and garlic in a TBSP of oil for a minute or so on a low heat and remove. This avoids burning the ginger/garlic.
Brown the meat in the oil in batches. Add more oil as you need. Remove and set aside.
Sauté the onions for a minute or so and then add the veggies. Add more oil as needed. Cook those about 4 to 5 minutes – stir often.
Return everything to the wok and then add the sauce. Get the sauce hot until it thickens, mix everything together and then cover and cook on low for several minutes.
Serve over rice.