Total Time
Prep 5 mins
Cook 0 mins

This is a wonderful stir-fry sauce that I recently developed, if you don't use all the sauce up at one time it may be refrigerated tightly sealed in a glass bottle for another time just make certain to shake it up really well before using as the cornstarch settles to the bottom, I have left the chili sauce as optional if you like some heat then add it it, this is a fairly thick sauce, for a thinner sauce you may reduce the amount of cornstarch slightly --- don't omit the sesame oil it is what makes this sauce, and if you don't have any run out and get some you will never cook Asian again without it!

Ingredients Nutrition


  1. In a bowl whisk the water with cornstarch until blended and smooth.
  2. Add in all remaining ingredients (starting with 4 tablespoons brown sugar) and whisk until blended (if not using right away whisk again before using as the cornstarch settles to the bottom).
  3. After mixing sample the sauce and adjust/increase the brown sugar, ginger and garlic to taste if needed (please note this sauce will taste sweeter when cooked so do not add in too much more brown sugar).
  4. Add this sauce to hot cooked stir-fried beef, pork or chicken cubes or strips and cook stirring until bubbly and thickened.
Most Helpful

This was excellent. I followed Ants36 suggestion and used two tablespoons of Hoisin sauce instead of the sugar, I increased the rice vinegar to 1 Tablespoon and upped the ginger as well. I also used chicken stock instead of water for a base. It did come out rather thick so I upped the stock to a cup. Perfect.

cbk780 July 30, 2011

Very good! I subbed orange juice for the water and Hoisin sauce for the brown sugar and was very happy with the result!

Ants36 July 06, 2011

I made a batch of this up about 4 months ago and never got around to using it. For supper last night I had several left over bags of frozen veggies in the freezer that I wanted to use up so I gave this stir fry sauce a try. I shook the bottle real good to remix the ingredients. It got just the right thickness for me and the taste was also just right for me. I did not use the chili sauce (I don't like a lot of heat) and I didn't have sesame oil so I used sunflower oil instead. I will make this again.

Catnip46 October 27, 2010