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    You are in: Home / Recipes / Stir-Fry Sauce Recipe
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    Stir-Fry Sauce

    Stir-Fry Sauce. Photo by Peter J

    1/1 Photo of Stir-Fry Sauce

    Total Time:

    Prep Time:

    Cook Time:

    13 mins

    10 mins

    3 mins

    KelseyE's Note:

    This sauce was adapted from a Mollie Katzen "Moosewood Cookbook" recipe. Add to stir-fried vegetables - plus chicken, if you are not a vegetarian. If you are a garlic lover, add more - it is really strong since the sauce is barely cooked.

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    Units: US | Metric


    1. 1
      Combine all ingredients except cornstarch.
    2. 2
      Place cornstarch in a separate bowl and slowly whisk in everything else until desired consistency.
    3. 3
      When your stir-fried vegetables are done, pour the sauce in and stir from the bottom, keeping the wok or pan at a higher heat.
    4. 4
      In a few minutes the sauce will thicken.

    Ratings & Reviews:

    • on March 17, 2003


      OMG!!! This sauce is absolutely WONDERFUL!! I used this for a chicken/veggie stir-fry. Only thing I changed was that I used 5 cloves of garlic (can't help it, I LOVE the stuff!), went light on the ginger, used regular vinegar instead of cider (personal preference),and added some ground black pepper. Since I had to stir-fry my chicken in oil, I used the sesame oil to cook my chicken while I was parboiling frozen stir-fry veggies. Threw them in with the chicken, added the sauce (minus the sesame oil), and it was soooooo yummy!!! This is definitely a must-try!!! I took the left-overs for lunch today, and it was even better because the sauce was nice and thick. Oh, I think I might have to make it again tomorrow! Healthy, simple, and a wonderful blend of flavors. I served over steamed rice. Thank you so, so, so much for this recipe!!! ~Manda

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    • on March 28, 2003


      This is indeed wonderful sauce. I actually realized too late that I was out of sesame oil, so I omitted that. Next time I'll remember! It was still very good; I also added extra garlic and instead of cider vinegar I used red wine vinegar because that's what I had in the pantry. I used this sauce on shiitake mushroom and broccoli stir fry, and served it with Udon noodles! YUM!

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    • on April 30, 2003


      We had some left-over pork loin, so used that with partially cooked fresh broccoli and carrots. I added onions, celery, mushrooms, bamboo shoots, etc., and with your great sauce, cooked up a great meal. Thanks, KelseyE! I didn't have sesame oil on hand, so used peanut oil. I will, however,use sesame next time.

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    Read All Reviews (22)


    Nutritional Facts for Stir-Fry Sauce

    Serving Size: 1 (89 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 95.6
    Calories from Fat 10
    Total Fat 1.1 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 1009.9 mg
    Total Carbohydrate 12.6 g
    Dietary Fiber 0.3 g
    Sugars 4.9 g
    Protein 2.0 g

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