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Looking for basic stir-fry sauce recipe.
Post Body
Hey there.
Whenever I get 'asian' food from a food court, the vegetables have a very light, nearly clear somewhat salty sauce on them. What is this and how do I make it? I've searched the internet but there's so many different varieties, I can't find what I'm looking for. I would guess it's just sesame oil and rice vinegar, but it's not tasting right.
Thanks in advance!
Comments
Cornstarch to thicken the sauce
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