1/3 Photos of All-Purpose Stir-Fry Sauce (Brown Garlic Sauce)
Connie K's Note:
Adapted from Martin Yan's Chinese Cooking for Dummies. This is my favorite stir-fry sauce. It makes enough for two meals. Having extra on hand makes for a quick meal. My son will actually eat vegetables he can dip in the sauce! WARNING about the amount of soy sauce. When I used Kikkoman soy sauce, I found this sauce far too salty. I now use Angostura, which is much lower in salt. When adding soy sauce, start with less than half the amount and slowly add more to taste. Using vegetable broth makes this vegetarian. Yield: 1 3/4 cups (couldn't get that amount entered)
My Private Note
Units: US | Metric
- 1In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper. (See note in intro about the soy sauce).
- 2Dissolve the cornstarch in 1/4 cup water.
- 3Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.
- 4Add the soy sauce mixture; bring to a boil.
- 5Reduce heat to medium and cook for 1 minute.
- 6Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
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Nutritional Facts for All-Purpose Stir-Fry Sauce (Brown Garlic Sauce)
Serving Size: 1 (141 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 212.5
- Calories from Fat 94
- Total Fat 10.4 g
- Saturated Fat 1.4 g
- Cholesterol 0.0 mg
- Sodium 2777.8 mg
- Total Carbohydrate 19.4 g
- Dietary Fiber 0.5 g
- Sugars 11.9 g
- Protein 5.9 g