Stir-Fry Sauce

Stir-Fry Sauce

A savory-sweet blend that clings to vegetables and meat with a glossy, restaurant-style finish.

Total 10 min Makes 16 oz Calories 35/serving

Dietary

Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Sesame, Wheat

This all-purpose stir-fry sauce balances soy sauce, garlic, and ginger with a touch of sweetness, then thickens quickly with cornstarch for a silky coating. Keep it on hand for weeknight stir-fries with chicken, beef, tofu, or vegetables. It comes together in minutes and stores well in the fridge for up to a week.

Ingredients

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

Method

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

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

  3. Combine the minced garlic, ginger, and red pepper flakes with the soy sauce mixture in a small saucepan over medium heat.

  4. Bring the mixture to a gentle simmer, stirring occasionally, about 3 minutes.

  5. Whisk in the cornstarch slurry and continue to cook, stirring constantly, until the sauce thickens and turns glossy, about 1 to 2 minutes.

  6. Remove from heat and let cool slightly before tossing with stir-fried vegetables and protein, or transfer to a jar and refrigerate for up to 1 week.

Rate this recipe

★ 3.6 (1)

Stir-Fry Sauce

This all-purpose stir-fry sauce balances soy sauce, garlic, and ginger with a touch of sweetness, then thickens quickly with cornstarch for a silky coating. Keep it on hand for weeknight stir-fries with chicken, beef, tofu, or vegetables. It comes together in minutes and stores well in the fridge for up to a week.

10 min 16 oz 35 cal

Ingredients

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

Method

  1. 1

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

  2. 2

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

  3. 3

    Combine the minced garlic, ginger, and red pepper flakes with the soy sauce mixture in a small saucepan over medium heat.

  4. 4

    Bring the mixture to a gentle simmer, stirring occasionally, about 3 minutes.

  5. 5

    Whisk in the cornstarch slurry and continue to cook, stirring constantly, until the sauce thickens and turns glossy, about 1 to 2 minutes.

  6. 6

    Remove from heat and let cool slightly before tossing with stir-fried vegetables and protein, or transfer to a jar and refrigerate for up to 1 week.