Easy Stir Fry Sauce

Winnipeg *Mel*'s Note:

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.

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Yield: 3 cups

• 2 -3 tablespoons cornstarch
• ¼ cup brown sugar , packed
• ¼ teaspoon ground ginger (or a bit of fresh minced ginger)
• 2 cloves garlic , minced
• ½ cup soy sauce or ½ cup tamari soy sauce
• ¼ cup cider vinegar or ¼ cup white vinegar
• ½ cup water
• 1 ½ cups vegetable broth or 1 ½ cups beef broth or 1 ½ cups chicken broth (I use chicken broth if my stir fry will have chicken, etc.)

Directions:

1. Combine all ingredients in a large glass jar with a lid.
2. Screw lid on.
3. Shake well.
4. Can store in fridge up to 2 weeks.
5. Shake well before using.
6. 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.
7. Serve.

Reviews

[mosma]

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.

[Marlene H]

Made it last night for my very picky family, and they loved it.. I didn't have ginger in the cupboard, so I omitted it -- but I think it needs that extra spice.. Will definitely be a favourite. Marlene H. ONtario, Canada

[beckyhomeckie]

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.