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3 Tbsp cornstarch
2 Tbsp sugar
2 Tbsp onion powder
2 Tbsp garlic powder
2 tsp parsley
1 tsp ginger
1/4 tsp paprika
Mix all ingredients together in an air tight container, we used a canning jar. It nice to know that there is not MSG in it, and we will never be out of it when we want stir fry on a whim. It is much less salty than the store band, and I think it tasted much better.
Mix 1 Tbsp of dry mix into 1/2 cup chicken stock, plus 1 Tbsp soy sauce. Make sure it is cold. We also added about 1/16 tsp of sesame seed oil but that is optional.
Then saute up your veggies, meat, etc and near the end pour over sauce and saute on med/low heat until sauce thickens. Enjoy!
Using the silicone baking cups freezer trick is a great way to have the right amount of chicken stock frozen. Then just pull out what you need and defrost, instead of opening a whole jar of chicken stock.
For the original recipe click here