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.
Prep Time10mins
Total Time10mins
Course: Dinner
Cuisine: Chinese
Servings: 4
Author: Mandy Jackson
Ingredients
1cupchicken or beef broth(see note)
1/4cupsoy sauce
1/4cuphoney
2tablespoonscornstarch
1tablespoonrice vinegar
3garlic cloves,minced
2teaspoonsminced fresh ginger(from about a 1-inch hunk of ginger)
1/2teaspoonkosher salt
1/4teaspoonpepper
1/4teaspooncrushed red pepper flakes
Directions
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.
Notes
Use whatever broth best sounds best with your protein (chicken broth for chicken/pork stir fries, beef broth for beef stir fries, etc.).
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