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
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!
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.
I have to say this is Excellent! I followed your recipe exactly and it was perfect! I wouldn't change a thing about this recipe except to make more and more of it! Thanks KelseyE
Super Yummy! Perfect amount of sweetness and saltiness. Used with veggies and thinly sliced thin boneless pork chops. Lightly salted pork chop and fried in a small amount of sesame seed oil. In a separate pot I cooked the vegetables keeping a lid on the pot throughout most of it. Later when done I strained extra water out. In a bowl I mixed all the ingredients of this sauce except for the corn starch. When the meat was done I put the veggies on top. I then quickly whisked the corn starch into the bowl and poured on top of meat and vegetables. I let it come to a boil for about 2 to three minutes to thicken. Excellent recipe. I made one slight change. Instead of sherry I used Chinese Rice Cooking Wine but the same amount of that as the recipe calls for sherry (Didn't have sherry on hand). Try it. If you do it right it is quick, easy, and wayyy better than store bought.
Very good stir fry sauce. If you don't have honey handy you could use 4 Tb. brown sugar instead. I used ground ginger and rice vinegar. I will be using this over and over again. Thank you for posting. Made for Zaar Chef Alphabet Soup.
This sauce is AWESOME!! I only made one change and that was to use rice wine instead of sherry wine. It turned out perfect with chicken and veggies. Thanks for sharing!!!
Great recipe. The flavors are not strong, but that lets the flavor of the veggies shine through.
This was awesome! My whole family loved it - including my 2 year old and my 6 year old who usually don't like stir fry. I sauteed some pork tenderloin, squash, baby bok choy, green pepper and carrots and served over soba noodles. My husband said it was his favorite stir fry sauce that I have prepared (which is alot)! Thank you!
Great! I have used this several times to make a stir fry. I take a left over meat from the week (usually pork tenderloin) and add some asian veggies...YUM!