By Connie K on March 29, 2004
Photo by Sackville
Photo by Sackville
"Adapted from Martin Yan's Chinese Cooking for Dummies. This is my favorite stir-fry sauce. It makes enough for two meals. Having extra on hand makes for a quick meal. My son will actually eat vegetables he can dip in the sauce! WARNING about the amount of soy sauce. When I used Kikkoman soy sauce, I found this sauce far too salty. I now use Angostura, which is much lower in salt. When adding soy sauce, start with less than half the amount and slowly add more to taste. Using vegetable broth makes this vegetarian. Yield: 1 3/4 cups (couldn't get that amount entered)"
Serving Size: 1 (141 g)
Servings Per Recipe: 4
"Voted down for the sheer annoyance of making the recipe, finding it extremely saltly then seeing in the "comments" to not use the specified amount of soy sauce listed. Edit the recipe."
"Excellent! This is a keeper, definitely. Since my hubby likes pineapple in his fried rice, I used the pineapplejuice instead of the water and broth, and added Sriracha Hot Chili Sauce since we like foods on the hot side. His compliments were this was the best fried rice he has had (even from our favorite take-out). Thanks for sharing."
"Easy to make, very delicious! I substituted water for half the soy sauce and found the salt content just about right. I'm glad I doubled the recipe as now I have some to keep in the fridge for another meal this week."
"Although I've not tried this yet, it definitely has all of the ingredients that I've come up with that would be in a brown garlic sauce.<br/><br/>One thing I would suggest. Do NOT use soy sauces that are U.S. sauces. They are always way too salty and have an acrid taste to them (you'll notice if you use an import). Go to an Asian food market and purchase an imported soy sauce. We always use one called Golden Mountain, but most of them will do. It's just that we've found this brand is not so salty and has a great flavor!"
"Finally a great stir-fry sauce. Delicious and what a great way to add the cornstarch. For those of you who don't like alcohol (or keep forgetting to by rice wine) you can substitute orange juice without compromising flavor or texture. Also used the low-sodium Kikkoman and it was fine. Thanks!"
"Used the sauce as a base for chicken and broccoli stir fry tonight and both kids loved it! Did make some additions/substitutions due to what was on hand and personal preferences. Added a couple tablespoons of rice vinegar in place of the wine. Used a combination of brown sugar and honey in place of the regular sugar and some onion and garlic powder (didn't measure just added to taste). Didn't have fresh broccoli so used frozen which had been thawed. After browning the chicken I dumped the broccoli over the top along with the sauce and a few sliced green onions and cooked for about 5 minutes, adjusted the seasonings and served over rice. (149)"
"I do not consider myself that good at making "chinese" food but this is quite good. I did not have rice wine and used about 3 tablespoons of rice wine vinegar. I used less oil in the stir fry and one T of each sesame seed oil and veggie (canola oil). I have some nifty dried ginger (Penzey's) that I haul out for occasions like this. Soaked it in water and then cut it up with a kitchen scissors. I also think I can get two meals out of one sauce recipe. I stir fried chicken, sugar snap peas, green beans, onions, carrots and some green pepper and served it with brown rice. Yum. Can't wait to share this with my DS. I think he will like it also."
"We needed a last minute sauce to go with our Asian meatballs and this did the trick. We had to substitute ground ginger (1/4 tsp) since we did not have fresh. I thought it worked fine but fresh would have been better or maybe a little more ground."
"really good! added some hoisin sauce just because."
"I just threw everything together quick and threw it all in with my veggies and chicken (used garlic powder and no chicken broth). YUM! Great recipe...can't wait to make it again! OH! And I used low sodium soy sauce."
"This was outstanding. I used it in a stir-fry. I read your note and several reviews and went to the local Asian market and bought a good bottle of soy sauce. I asked an Asian customer what she buys, and she picked it out for me. It had 1/2 the sodium of my "american version". This is my new Go-to sauce. Thank you for posting."
"Restaurant quality stuff! I used 1/3 light & 1/3 dark soy so it wouldn't be overly salty for us & fried some fresh chilli with our onion, garlic & ginger...
Loads of fresh veggies, some tofu & freshly cooked rice on the side....this has knocked our regular stir-fry sauce out of rotation, with it never to be looked at again!
Thanks, Connie K, you're a stir-fry saver! :)"
"I had to change my review from 4 to 5 stars because I've come back to this recipe several times. I use it cook chicken and snow peas and it's really delicious!"
"This sauce was amazing on my stir-fry vegetables. This is definitely a keeper. Thanks!!!"
"Takeout Chinese always makes me feel so gross, but I do miss the flavors sometimes. This is wonderful and isn't overly heavy or salty. I served this over dry-fried tofu, frozen peas and shitake mushrooms and spinach. Even my husband, the tofu skeptic, was impressed."
"I prefer my sauce a little spicier so I added some red chili-garlic sauce. Yummy!"
"Very easy tasty sauce. I would make this again. I might try adding a little more sugar next time though. I didn't have rice wine so I used a little more chicken broth."
"I used sweet rice wine so I omitted the sugar. I didn't think it was too salty. Maybe I used more veggies than others who did. <br/><br/>We love this and I make it often."
"What a great stir fry sauce!! I used 1/3 c of soy sauce and additional chicken broth. I also added a few red chili flakes to add some additional spice."
"Love this sauce! I did a few tweaks of my own. I used 1/3 cup of Bragg's Liquid Aminos + 1/3 cup homemade chicken/bone broth to replace the 2/3 soy sauce. I again used my bone broth as the chicken broth. This recipe is a keeper!"