Classic Stir-fry Sauce
A classic stir-fry sauce with soy sauce, oyster sauce, ginger and garlic. Serve over chicken and vegetables for a quick dinner.
Hey there, stir-fry lovers! If you’re anything like me, you probably find yourself in need of a quick, delicious sauce to whip up for those busy weeknight dinners. Well, look no further! I’m here to share my go-to stir fry sauce recipe that packs a flavorful punch and comes together in just a few minutes. Perfect for drenching your favorite veggies, meats, and tofu, this sauce is sure to become a staple in your kitchen.
What Makes This Stir Fry Sauce So Good?
First off, let’s chat about the ingredients. This sauce is a magical blend of savory, sweet, and tangy flavors. With just a handful of pantry staples, you can create a sauce that rivals any restaurant. Here’s what you’ll need:
- Cornstarch for thickness.
- Low-sodium soy sauce for that umami kick.
- Chicken stock (or vegetable stock for a vegetarian option).
- Grated garlic for a zesty flavor.
- Ground ginger for a hint of spice.
- Brown sugar or honey to balance the saltiness.
- Rice vinegar for that nice tang.
- Toasted sesame oil for a rich, nutty aroma.
- Oyster sauce (optional) for added depth and umami.
How to Make Your Stir Fry Sauce
Now, let’s get cooking! The process is super simple and can be done in just a few steps:
- Start by mixing the cornstarch: In a small bowl, whisk together cornstarch and water until it’s nice and smooth. This will be your thickening agent.
- Combine all the ingredients: Add the low-sodium soy sauce, chicken stock, grated garlic, ground ginger, brown sugar, rice vinegar, toasted sesame oil, and optional oyster sauce to the bowl.
- Mix it up: Stir everything together until it’s well combined. You’ll notice how the flavors start to meld together already!
- Store it right: Transfer your stir fry sauce to a jar or container with a lid. It keeps in the fridge for about 2 weeks. If you want to make a big batch, feel free to freeze it for up to 3 months!
The Best Ways to Use Your Stir Fry Sauce
Now that you’ve made this amazing sauce, it’s time to put it to good use! Drizzle it over sautéed veggies, grilled chicken, or tofu. It’s also fantastic over a bed of steaming rice or noodles. Here are a few ideas:
- Veggie stir fry: Toss your favorite seasonal vegetables like bell peppers, broccoli, and snap peas in this sauce for a quick and healthy meal.
- Chicken stir fry: Sauté some diced chicken breast, add in your veggies, and finish it off with your homemade sauce for a protein-packed dinner.
- Noodle stir fry: Cook up some rice noodles, mix them with your sauce, and add in any leftover proteins or veggies you have on hand.
Why Make Your Own Sauce?
Let’s be real: store-bought sauces can be loaded with preservatives, sugar, and sodium. By making your own stir fry sauce, you’re in control of the ingredients, ensuring it’s healthier and tastier! Plus, customizing the flavors to suit your taste is a bonus. Want it sweeter? Add more sugar or honey. Craving more heat? A dash of chili flakes can spice things up.
So, there you have it! A simple, versatile stir fry sauce that elevates any dish. Give this recipe a try, and I promise you’ll never look at store-bought sauces the same way again. Happy cooking!
Stir Fry Recipes
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Classic Stir-Fry Sauce
Ingredients
- 1 tablespoon cornstarch
- ½ cup low-sodium soy sauce
- â…“ cup chicken stock
- 2 garlic cloves (grated)
- 1 tsp ground ginger
- 2 tablespoon Light Brown Sugar (or honey)
- 1 tablespoon rice vinegar (plus more as needed)
- 1 tsp toasted sesame oil
- 2 tsps oyster sauce (optional)
Instructions
- In a small bowl, whisk together 1 tablespoon cornstarch and 1 tablespoon water until smooth.
- Add the ½ cup low-sodium soy sauce, ⅓ cup chicken stock, garlic, 1 tsp ground ginger, 2 tablespoon Light Brown Sugar, 1 tablespoon rice vinegar, 1 tsp toasted sesame oil, and 2 tsps oyster sauce.
- Transfer to a jar or container with a lid. Store for 2 weeks in fridge or freeze or freeze for 3 months.