Stir Fry Sauce

Total Time
10 mins
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.

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  • 3 tablespoons soy sauce
  • 1 teaspoon fresh ginger, finely chopped
  • 1 garlic clove, minced
  • 1 scallion, white and green parts, finely chopped
  • 12 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


  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.