Prep 10 mins
Cook 2 mins
This recipe came from a Williams-Sonoma cookbook. It is a generic chinese type brown sauce great for making just about any type of stir fry. Simple and delicious. Our favorite way to use it is on a stir fry of beef, asparagus, and red pepper.
- 3 tablespoons soy sauce
- 1 teaspoon fresh ginger, finely chopped
- 1 garlic clove, minced
- 1 scallion, white and green parts, finely chopped
- 1⁄2 teaspoon chili oil (or to taste. You can substitute almost any type of spicy or flavorful oil that you like)
- 2 teaspoons cornstarch
- 3 tablespoons water
- Dissolve cornstarch in water.
- Combine all ingredients.
- To use, make your stirfry until almost fully cooked. Stir in sauce in the last few minutes. Bring to a boil until thickened.
Great sauce. I made some changes to incorporate the ingredients I had so left out the shallot, subbed chilli flakes for the chilli oil, added two cubes of palm sugar and several drops of sesame oil. I used four TBS of flour in place of the cornstarch and ended up using over half a cup of water as I added a large can of tuna to my stir fry of onion, mushrooms, red pepper, asparagus, spinach and noodles. Will double the sauce ingredients next time (IOW 1 cup of water) as the tuna really soaks it up.
This is a very nice stir fry sauce. I had it tonight with tofu and broccoli. I didn't have chili oil and substituted garlic chili sauce
This is good, but I added 1 thai chilie, 1/8 tsp toasted sesame oil, and 2 tsp more soy because it was not enough liquid for the amount of veggs we had. I will use this again