Stir Fry Sauce

Submitted by helowy

"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."

 

• Ready In: 12mins
• Ingredients: 7
• Serves: 4

ingredients

• 44.37 ml soy sauce
• 4.92 ml fresh ginger, finely chopped
• 1 garlic clove, minced
• 1 scallion, white and green parts, finely chopped
• 2.46 ml chili oil (or to taste. You can substitute almost any type of spicy or flavorful oil that you like)
• 9.85 ml cornstarch
• 44.37 ml 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

 

[Coppercloud]

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

 

[Chill]

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

 

[Climbnyak]

I used light soy sauce and 4 tps of flour since I had no corn starch. I also added a heaping Tbs of honey and probably about 1/4 cup or a bit less of OJ. Yummy!!! Oh and I used canola oil and a couple of dashes of red pepper (I had the ground pepper and not the specialty oil). Turned out wonderfully! Thanks for giving me a great jumping off point!