Basic Stir-fry Sauce

Submitted 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."

 

• Ready In: 10mins
• Ingredients: 9
• Yields: 4 cups

ingredients

• 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

directions

1. Combine all of the ingredients in a 1 1/2 quart mason jar with a tight fitting lid.
2. Shake well and store in the fridge.

Reviews

[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!

 

[Losanglr]

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!