Ingredients
- 1 cup low sodium soy sauce
- 3/4 cup 2 tbsp cornstarch
- 1/2 tsp ground ginger
- 3 tbsp granulated garlic
- 2 tsp ground black or white pepper
- 1/4 cupsesame oil
- 2 qt beef, chicken, or begetable stock, non-MSG
Instructions
Step 1
Dissolve cornstarch in soy sauce. Add ginger, granulated garlic, pepper, an sesame oil (optional) to this mixture.
Step 2
Heat beef, chicken, or vegetable stock in pot to the boiling point. CCP: Heat to 165F or higher for at least 15 seconds.
Step 3
Slowly stir in cornstarch soy sauce mixture and return to boil. Continue cooking until sauce is smooth and thickened. Remove from heat. Use immediately. CCP: Hold for hot service at 135F or higher.
