Title: Chinese sauce for stir-fry
 Categories: Sauce
      Yield: 1 Servings
 
      1 ts Chicken bouillion granules
      1 c  Hot water
      2 tb Cornstarch
      4 ts Sugar
      4 tb Sherry
      4 tb Soy sauce
 
  Dissolve bouillion in hot water. Add remaining ingredients and set aside until needed. Stir
  before adding to wok.
  
  Personal note: My family likes lots of sauce, so I usually double the
  recipe for the sauce. You can use whatever veggies you wish, and
  whatever kind of meat.