Oriental Stir-Fry Sauce

photo by PaulaG photo by PaulaG
photo by PaulaG
Ready In:
1 cup, approximately




  • Combine the first 6 ingredients.
  • Place the cornstarch into a bowl; whisk the liquid mixture into it.
  • Set aside, but keep the whisk handy, as you will need to whisk the sauce again just before you use it.
  • Add this sauce to a wok, full of vegetables, meat, or seafood about 2/3 of the way through cooking.
  • Stir well to ensure a thorough coating.

Questions & Replies

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  1. Devon S
    Pretty good! I used it on veggies and pasta. One word of warning though. I didn't have fresh ginger, so I used the powdered stuff. Change it to 2 tsp instead of tablespoons. I knew better, but added too much anyway. Way too much kick!
  2. S Elan
    This was very good, light tasting and perfectly seasoned. It was so easy to put together. I used sliced chicken breast, frozen stirfry veggies, and fresh orange juice, toasted sesame oil and fresh ginger that I keep in the freezer for grating. Served it over Calrose Asian sushi rice. I plan on using it for chicken or pork, as it's a little light for beef. Thank you!
  3. WindLass
    Yum! The flavor was excellent and very intense. I was cautious about adding the cornstarch, but next time (and there will be a next time) I'll add it all because this time it was too soupy. I might try it as a marinade for tofu (before the cornstarch).
  4. charity.martin
    This sauce was super yummy. I used it for stir fry broccoli to go with General Tso's chicken I prepared. I think next time I will use it for some beef and broccoli. My boyfriend really liked it too and was surprised that it was from scratch. Thanks for sharing this!
  5. kaemurphy
    This is soooo good! Granted, I didn't have all of the ingredients on hand but, I had enough to get the basic taste of the sauce. This is a keeper. I put in on stir fry veggies and diced boneless country-style pork ribs. Wonderful!! Thank you so much!!


  1. Baker Gal
    Very quick and easy to make! I used pineapple juice instead of orange, and served it over egg noodles and veggies. Dried chili peppers sprinkled over top gave it some spicey kick. I will definately make this again!
  2. MsBindy
    The consistency was perfect. For personal preference, I will substitute 1/2 vegetable broth for 1/2 the orange juice next time.


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