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.
Very good! I subbed orange juice for the water and Hoisin sauce for the brown sugar and was very happy with the result!
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.
Pretty good sauce. A bit sweet for my tastes, but good overall.
We enjoyed this sauce. We make stir-fry's about once a week so we were looking for something different than our usual. This recipe has a nice balance of flavors, although I did cut the chili sauce down to about 1/2 tsp or so which was just right for our tastes. Will make again!
Made as directed, whole family loved it! Saving and sharing this recipe!
This is ridiculously good. I made it just as the recipe is written, and it's the best stir-fry sauce I have ever tasted. Thanks, Kit! :)
Love this recipe. I have used it with Chicken, Pork,Beef, and just veggies. Loved them all.Thank you for posting.
This was really good, easy, and used all stuff that I had easily available (not fresh ginger, which rots in my fridge, or chicken broth, which hides in my freezer and has to be thawed). It was the perfect thickness. I didn't change anything, except to possibly add a bit of seasoned vinegar, because the spoon overflowed when I was measuring it. I did use regular soy sauce instead of low sodium. My finished dish was a bit salty. However, I mixed my stir fry into ramen noodles made WITH the seasoning packet. That was probably the source of the excess saltiness.
We enjoyed this sauce over stir fried chicken. I made it exactly as stated w/ 1 tsp garlic powder and only 1/2 tsp. chili oil. Next time I think I will try fresh garlic and ginger.