Hoisin Stir-Fry Sauce

Hoisin Stir-Fry Sauce

A glossy, savory-sweet sauce that coats stir-fried vegetables and meat evenly.

Total 10 min Makes 16 oz Calories 55/serving

Dietary

Dairy free, Nut free, Halal

Allergens

Soy, Sesame, Wheat

This sauce balances the deep, salty-sweet funk of hoisin with soy sauce, rice vinegar, and a touch of garlic and ginger. A cornstarch slurry gives it the glossy, clingy texture that makes stir-fries taste restaurant-style. Whisk it together while your protein and vegetables cook, then toss everything together at the end for a quick weeknight dinner.

Ingredients

  • 1/2 cup hoisin sauce
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup chicken broth
  • 2 tablespoons rice vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1/2 teaspoon crushed red pepper flakes

Method

  1. In a small bowl, whisk together the hoisin sauce, soy sauce, chicken broth, rice vinegar, brown sugar, and sesame oil until the sugar dissolves.

  2. In a separate small bowl, stir the cornstarch and water together until smooth to form a slurry.

  3. Heat a 9-inch skillet or saucepan over medium heat. Add the garlic and ginger and stir constantly until fragrant, about 30 seconds.

  4. Pour in the hoisin mixture and crushed red pepper flakes, and bring to a gentle simmer, stirring occasionally.

  5. Whisk in the cornstarch slurry and simmer, stirring constantly, until the sauce thickens and turns glossy, about 2 minutes.

  6. Remove from heat and use immediately to toss with stir-fried vegetables and protein, or cool completely and store in an airtight container in the refrigerator for up to one week.

Rate this recipe

★ 4.8 (1)

Hoisin Stir-Fry Sauce

This sauce balances the deep, salty-sweet funk of hoisin with soy sauce, rice vinegar, and a touch of garlic and ginger. A cornstarch slurry gives it the glossy, clingy texture that makes stir-fries taste restaurant-style. Whisk it together while your protein and vegetables cook, then toss everything together at the end for a quick weeknight dinner.

10 min 16 oz 55 cal

Ingredients

  • 1/2 cup hoisin sauce
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup chicken broth
  • 2 tablespoons rice vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1/2 teaspoon crushed red pepper flakes

Method

  1. 1

    In a small bowl, whisk together the hoisin sauce, soy sauce, chicken broth, rice vinegar, brown sugar, and sesame oil until the sugar dissolves.

  2. 2

    In a separate small bowl, stir the cornstarch and water together until smooth to form a slurry.

  3. 3

    Heat a 9-inch skillet or saucepan over medium heat. Add the garlic and ginger and stir constantly until fragrant, about 30 seconds.

  4. 4

    Pour in the hoisin mixture and crushed red pepper flakes, and bring to a gentle simmer, stirring occasionally.

  5. 5

    Whisk in the cornstarch slurry and simmer, stirring constantly, until the sauce thickens and turns glossy, about 2 minutes.

  6. 6

    Remove from heat and use immediately to toss with stir-fried vegetables and protein, or cool completely and store in an airtight container in the refrigerator for up to one week.