Recipe by ChipotleChick
A very good basic stir-fry sauce to make ahead and store in the fridge (for up to 3 weeks). Just pour some in your stir-fry a few minutes before it is done cooking and heat through.
Top Review by Vino Girl
This is a great recipe! It is easy to make (no cooking), not overly salty tasting, and it thickens up very nicely. I am going to fiddle with a couple of the ingredients since we like a less sweet sauce (with maybe a bit more pepper to it), but this is a really good jumping off point. I only made 1/4 of the recipe to try, but next time I'll make more. Thank you!
- 2 1⁄2 cups chicken broth or 2 1⁄2 cups vegetable broth
- 1⁄2 cup cornstarch
- 1⁄2 cup soy sauce
- 1⁄2 cup light corn syrup
- 1⁄2 cup dry sherry or 1⁄2 cup white wine
- 1⁄4 cup cider vinegar
- 2 cloves minced garlic
- 2 teaspoons grated fresh ginger
- 1⁄4 teaspoon ground red pepper or 1⁄4 teaspoon red pepper flakes