|Buy Spicy Pepper Sherry|
Using a small lidded jar to shake everything together is not only easier than whisking or stirring, it also virtually eliminates any lumps from the sauce.
1 Tbs brown sugar
2 Tbs cornstarch
1/4 tsp dry mustard
1/8 tsp red pepper flakes
3/4 cup chicken broth OR vegetable broth
3 Tbs tamari or soy sauce
2 Tbs Busha Browne's Spicy Hot Pepper Sherry
Stir together the first 4 ingredients in a small jar with a lid, making sure to break up any sugar clumps. Stir in the remaining ingredients, close jar tightly with lid, then shake vigorously until thoroughly combined. Set aside while you stir-fry the ingredients for your stir-fry dish.
The spicy mustard-sherry sauce should be added to your wok after you've finished stir-frying the other ingredients: Either remove them from the wok before cooking the sauce, or push them to the sides and away from the center of the wok so that you can use the center to cook and thicken the sauce. Before cooking the sauce, shake the jar vigorously to make sure the sauce ingredients are still completely combined. Pour the sauce into the cleared center of the wok and cook, stirring constantly, until the sauce is thick and bubbly. Return the other ingredients into the center with the sauce and stir until everything is evenly coated and heated through.