Prep 2 mins
Cook 5 mins
My SIL is a newlywed, and she's turning into quite a good cook -- we have even started sharing recipes. This is HER stir fry sauce, and I love its basic goodness. You can add ingredients (I'll add a few spoonfuls of black bean sauce sometimes, for example) or change them around (I often use brown sugar instead of white, and sometimes I use rice wine vinegar instead of the white). I keep losing the piece of paper I have this scribbled on, so it's time to bring it to Zaar!
- 4 teaspoons cornstarch
- 2⁄3 cup water (or chicken or beef broth, if desired)
- 3 tablespoons soy sauce
- 1 tablespoon vinegar
- 2 teaspoons sugar
- Whisk all ingredients together until smooth.
- Add to stir fry just at the end, stirring well into the dish and let sauce come to a bubble.
- Let simmer until sauce has thickened, then serve.
A good, quick, and easy stir fry sauce. I added a dash of crushed red pepper, and some garlic and ginger.
This turned out great. I added a dash of ground ginger as suggested by others. Next time will try with some garlic and red pepper flakes as we would prefer more flavor -- agreed it was a little on the bland side for us. Once on the plate, my husband and I added some thai chili sauce/paste to our dishes to customize the heat level. I'll definitely use this one again. We had it with shrimp and veggies over Trader Joe's microwaveable brown rice. Very easy. Thank you!
This is my standby stir-fry sauce ever since I first found the recipe over a year ago. Thank you to Lennie and Heather for such a great tasting, simple recipe. I always can make a last minute meal with this recipe and some frozen veggies & chicken or whatever leftovers need disguising. Perfect! (I do spice it up with some crushed red pepper if the kids are away.)