Stir Fry Sauce

megnbrycesmom's Note:

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.

• Total Time: 12 mins
• Prep Time: 10 mins
• Cook Time: 2 mins

Ingredients:

Servings: 4

• 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

Directions:

1. Dissolve cornstarch in water.
2. Combine all ingredients.
3. To use, make your stirfry until almost fully cooked. Stir in sauce in the last few minutes. Bring to a boil until thickened.

Reviews

[Soobeeoz]

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.

[Dreamer in Ontario]

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

[Chill]

Yup good, only thing I would add would be some red pepper flakes for more zing