Basic Stir Fry Sauce

Submitted by Sharon123

"This is a good basic sauce. Feel free to add ,perhaps a little lime juice, a pinch of cilantro, some peanut butter? Have fun!"

 

• Ready In: 15mins
• Ingredients: 9
• Serves: 6

ingredients

• 1⁄4 cup soy sauce
• 1 1⁄4 cups water
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• 1 tablespoon sugar
• 4 teaspoons cider vinegar
• 2 tablespoons dry sherry or 2 tablespoons rice wine
• 3 tablespoons cornstarch

directions

1. Combine all ingredients except cornstarch in a small bowl or a 2 to 4 cup liquid measuring cup.
2. Place the cornstarch in a separate small bowl, and whisk in the mixture from step 1.
3. Just before mixing in to vegetables and/or meat, whisk the mixture one more time.
4. Add about 2/3 of the way through stir frying.
5. Enjoy!

Reviews

[MizzNezz]

I didn't need to add a thing to this. It's very good!! I used the dry sherry and made the sauce for a chicken stir-fry with celery, carrots, snow peas, zucchini, water chestnuts, and radishes. We really loved the taste of this sauce! Thanks Sharon, another keeper!

 

[Sharron]

FANTASTIC FLAVOR!!! 5+++ stars. I doubled the recipe. I used rice wine instead of dry sherry and added some crushed red pepper into my serving (I love hot and spicy) at the end. I used chicken breast and cut them into thin slices. I sprinkle it with a little garlic salt, salt and ground ginger and let sit in fridge for 20 minutes b/fore stir frying. I served over angel hair pasta that I sprinkled with a little soy sauce before putting on plate. Next time I will try SHRIMP!!! This is sooooo gooood!!

 

[gypsygal]

Awesome Flavor and Flexible Recipe! A cook can't ask for more. I've used it a lot of times and ways. Depending on what protein and veggies I use, it works and is the right amount of sauce. I don't use the water. For Shrimp or fish and Chicken, I use veggie or chicken broth and Rice Vinegar. For Beef or Pork, I use the cider vinegar and beef broth. I have used the rice wine, but, usually I use the sherry. DH and I love that flavor better. With chicken, beef and pork, I have added some garlic chili sauce. (we wanted it kicked it up a notch.) I haven't tried using peanut butter yet, but, I will as soon as my cilantro and Tai Basel is ready to pick. Thank you Sharon 123 for so many great tasting suppers.

 

[januarybride]

Super easy. Very tasty. I did sub chicken stock for the water and added 1 T of peanut butter (to add dimension) and some lemon pepper. Also added a little red pepper flake to mine. Served with a stirfry of carrots, broccoli, snow peas, onion, yellow bell pepper and shrimp. Yummy lunch!

 

[Bake Em N Take Em]

Good flavor. Tastes like Bobo's mings chicken and easy to make. I made the mistake of eyeballing the cornstarch though and used way too much. It was goopy. I'll never be doing that again.