In Reply to: Re: Anyone have a good stir-fry sauce? sm posted by Carol Reese on August 28, 2007 at 12:26:31:
I usually let the meat marinate several hours, but 30-minutes is usually sufficient. I don't drain it, just dump it all in the pan after carmelizing onions and starting the peppers. Sometimes I need to add a little water so things don't stick, and sometimes I thicken the sauce with a little flour or cornstarch (like making gravy). One has orange juice in it and one has pineapple juice, and I sometimes add mandarin oranges or pineapple to the mix when I use those. The Tequila lime really flavors beef as well as chicken.
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