Total Time
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.

Ingredients Nutrition

  • 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.
Most Helpful

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.

4 5

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

5 5

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