All-Purpose Stir-Fry Sauce (Brown Garlic Sauce)
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)
- Ready In:
- 2⁄3 cup soy sauce
- 1⁄2 cup chicken broth
- 1⁄3 cup rice wine
- 3 1⁄2 tablespoons sugar
- 1 tablespoon sesame oil
- 1⁄4 teaspoon white pepper
- 2 tablespoons cooking oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 tablespoons cornstarch
- 1⁄4 cup water
- In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper. (See note in intro about the soy sauce).
- Dissolve the cornstarch in 1/4 cup water.
- Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.
- Add the soy sauce mixture; bring to a boil.
- Reduce heat to medium and cook for 1 minute.
- Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
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Making a stir fry tonight, I realized I had no hoisin or oyster sauce in the pantry. Wanting a nice brown sauce I found this recipe. My husband insisted that, yes we have some brown sauce somewhere in the house (no we didn't), tasted this and declared that it was "really good!" I used to watch "Yan Can Cook" all the time back in the '80's, so it was nice to see your recipe was adapted from one of his recipes. Will definitely make this again.
This is a REALLY nice sauce! I've made other attempts at a proper Chinese stir-fry sauce, but this is the first that's come close (maybe all the way!) to a good Chinese restaurant. Other recipes I've tried have called for oyster sauce, which I know is a classic ingredient... but I can't seem to get it right: The oyster sauce flavor seems to dominate everything else even in small amounts. So I was curious to try a recipe without oyster sauce, and this hit the spot! Following the note on the instructions, I used only 1/3-cup of soy sauce, and that was enough for me. Because I generally like things less sweet, I used only 2 tbsp of sugar, and I thought that worked well too. Great recipe—recommended!
Very, very good! I settled at 1/2 cup of Kikkoman low sodium soy sauce. I made a wonderful stir fry with lots of vegetables, mixed the sauce with the veggies and noodles. Might use a bit less sugar but that's just personal taste. I discovered that Agi-Mirin is the same as rice wine. Don't use rice vinegar! Thank you!