Total Time
Prep 10 mins
Cook 0 mins

Ingredients Nutrition


  1. Combine the first 6 ingredients.
  2. Place the cornstarch into a bowl; whisk the liquid mixture into it.
  3. Set aside, but keep the whisk handy, as you will need to whisk the sauce again just before you use it.
  4. Add this sauce to a wok, full of vegetables, meat, or seafood about 2/3 of the way through cooking.
  5. Stir well to ensure a thorough coating.
Most Helpful

Pretty good! I used it on veggies and pasta. One word of warning though. I didn't have fresh ginger, so I used the powdered stuff. Change it to 2 tsp instead of tablespoons. I knew better, but added too much anyway. Way too much kick!

Devon S November 13, 2002

This was very good, light tasting and perfectly seasoned. It was so easy to put together. I used sliced chicken breast, frozen stirfry veggies, and fresh orange juice, toasted sesame oil and fresh ginger that I keep in the freezer for grating. Served it over Calrose Asian sushi rice. I plan on using it for chicken or pork, as it's a little light for beef. Thank you!

S Elan August 31, 2003

Yum! The flavor was excellent and very intense. I was cautious about adding the cornstarch, but next time (and there will be a next time) I'll add it all because this time it was too soupy. I might try it as a marinade for tofu (before the cornstarch).

WindLass March 16, 2010