Prep 5 mins
Cook 0 mins
A basic stir fry sauce that I've been using for years. I got the recipe from my mother, but I don't know where she got it from. I make no claim to authenticity.
- 2 -3 tablespoons cornstarch
- 1⁄4 cup brown sugar, packed
- 1⁄4 teaspoon ground ginger (or a bit of fresh minced ginger)
- 2 cloves garlic, minced
- 1⁄2 cup soy sauce or 1⁄2 cup tamari soy sauce
- 1⁄4 cup cider vinegar or 1⁄4 cup white vinegar
- 1⁄2 cup water
- 1 1⁄2 cups vegetable broth or 1 1⁄2 cups beef broth or 1 1⁄2 cups chicken broth (I use chicken broth if my stir fry will have chicken, etc.)
- Combine all ingredients in a large glass jar with a lid.
- Screw lid on.
- Shake well.
- Can store in fridge up to 2 weeks.
- Shake well before using.
- To use sauce: stir fry your vegetables and meat as desired, add appropriate amount of sauce, bring to a boil, boil for 1 minute or until slightly thickened.
This was very good, but I thought it was a bit too sweet. I would definitely lessen the brown sugar. I added crushed red pepper and black pepper, and served it with chicken, broccoli, and linguine.
Good basic sauce, with some hot sauce or red pepper flakes it has much more flavor, you can control the heat as desired. With that addition I'd give it 5 stars, but added heat is a matter of personal preference it certainly is quick and easy. I didn't have fresh garlic so I used both granulated garlic and some jarred minced garlic and that worked well. I made a half recipe and found that was enough for 3 generous servings with no shortage of sauce on them. I did stir in just a little of a Yoshida's original sauce into my completed stir fry dish because my husband loves that flavor, but I think this recipe would stand alone very well. I made this recipe with a packet of sodium free beef Herb Ox since it has no sodium and I used low sodium soy sauce and for the vinegar I opted for rice vinegar. I think that may be a must for a good stir fry sauce. I made it into an asparagus and beef stir fry with mushrooms, green onions, fresh Cutie segments and leftover sliced rib steak. I served it over rice.
I followed the recipe as written, however I used a 1/2 tsp garlic powder b/c I didn't have reg garlic. It turned out okay. Mine never really thickened up, but it had great flavor. I will probably try this recipe again, and just use more cornstarch next time.