Prep 10 mins
Cook 0 mins
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.
- 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
- Combine all of the ingredients in a 1 1/2 quart mason jar with a tight fitting lid.
- Shake well and store in the fridge.
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!
It was simple to make, easy to incorporate! I'm very happy with this recipe, and it has become my default sauce for stir-frys. I actually had to use Malt Vinegar, did not have any wine, and put a touch of honey because I had no corn syrup, but it turned out fine. I received lots of praise from the family. Thanks!