An easy recipe for a basic stir fry sauce that's good with any Asian stir fry! It's sweet, thick, and loaded with fresh ginger and garlic. You can make it ahead for meal prep, or whip some up for a quick weeknight dinner.Makes about 1 1/2 cups sauce.
Author: Mandy Jackson
1cupchicken or beef broth(see note)
2teaspoonsminced fresh ginger(from about a 1-inch hunk of ginger)
1/4teaspooncrushed red pepper flakes
Whisk together all ingredients in a medium bowl until smooth. Sauce can be used immediately or stored in the fridge for up to 1 week. If making ahead, shake or stir before use as cornstarch will settle.Pour over your stir fry at the end of cooking. Toss, and simmer for 2 minutes, until thickened.
Use whatever broth best sounds best with your protein (chicken broth for chicken/pork stir fries, beef broth for beef stir fries, etc.).