I wanted something dark brown and a little thicker. Thick is easy. Just add corn starch.
Ingredients
8oz beef broth or bullion
1/8th cup fish sauce
1/8th cup soy sauce
1/4 cup Worcestershire sauce
1/8 cup sesame oil
1 teaspoon rice vinegar
1/2 teaspoon red pepper flakes
Ground black pepper as needed
(A little brown sugar would have been a good idea. I add that net me. Maybe a teaspoon.)
Corn starch as needed
3 cloves garlic diced
Any vegetables and/or meat you want (this is a good way of getting rid of odd amounts in the fridge. Just make sure everything is still in good condition.)
Instructions
Add a couple table spoons of oil to a wok and add the diced garlic. Bring up to temperature and brown the garlic slightly. Then add your other vegetables.
While the vegetables are frying.
Add red pepper flakes.
Add ground pepper to your taste.
Mix all the liquid ingredients above into a large measuring cup and stir well. When the vegitables are approaching the desired texture, stir in the liquid sauce and allow it to come up to temperature.
Then added corn starch a bit at a time until the sauce has thickened slightly (a bit viscous but not a paste).
I generally fry meat separately and add it to wok at the end.
Serve over rice or scrambled eggs.
