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Stir Fry Sauce

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Homemade Stir Fry Sauce combines savory soy sauce, broth, honey, sesame oil, garlic, and ginger with a touch of tanginess. Cornstarch thickens it into a glossy sauce that beautifully coats meat, tofu, vegetables, and noodles.

Ingredients

  • 1/2 cup low-sodium soy sauce
  • 1/2 cup chicken broth or vegetable broth
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1/4 teaspoon crushed red pepper flakes, optional

Instructions

  1. Add the soy sauce, broth, honey, rice vinegar, sesame oil, minced garlic, and grated ginger to a bowl or jar.
  2. Whisk until thoroughly combined and the honey is incorporated. Alternatively, seal the jar tightly and shake well.
  3. In a separate small bowl, whisk the cornstarch with the cold water until completely smooth and free of lumps.
  4. Whisk the cornstarch slurry into the sauce. Stir in the crushed red pepper flakes if desired.
  5. Cook the desired meat, tofu, or vegetables in a large skillet or wok until nearly done.
  6. Stir the sauce again, then pour it into the hot pan.
  7. Toss everything together and simmer for 1–3 minutes, stirring frequently, until the sauce thickens and evenly coats the ingredients.
  8. Remove from the heat once the sauce is thick and glossy. Serve immediately with rice or noodles.

Notes

  • For a spicier sauce, add extra crushed red pepper flakes, chili garlic sauce, or Sriracha.
  • For a sweeter sauce, increase the honey or brown sugar to taste.
  • Additional minced garlic or grated ginger can be added for a stronger aromatic flavor.
  • For a citrus variation, add a splash of fresh orange juice and a little orange zest.
  • Use vegetable broth for a vegetarian version.
  • Tamari can replace soy sauce, while coconut aminos can also be used but may produce a sweeter, less salty sauce.
  • Store uncooked sauce in a sealed container in the refrigerator for 4–5 days. Shake or whisk thoroughly before using because the cornstarch will settle.
  • Freezing is not recommended because the cornstarch-thickened sauce may change texture after thawing.

Nutrition

Find it online: https://thefamilycooking.com/stir-fry-sauce/