Stir Fry Sauce Recipe
Kikkoman makes a bottled “pour & stir” stir fry sauce that I really like. Does anybody have a stir fry sauce recipe that tastes like this? Would be really nice to find recipe that stores well in the fridge for a couple of weeks… Thanks bunches!
From The HBHW
Hi Joy, I have a recipe that I’ve been playing with for a while. My daughter loves Asian food and this sauce seems to do the trick, especially for chicken and broccoli or beef and broccoli. I start with a little less soy sauce and then add more at the end if needed.
Stir Fry Sauce Recipe
- 1/3 cup soy sauce (or more to taste)
- 1/2 cup chicken broth
- 1/3 cup rice wine
- 3 1/2 tablespoons sugar
- 1 tablespoon sesame oil
- 1/4 teaspoon white pepper
- 2 tablespoons cooking oil
- 1 tablespoon minced garlic*
- 1 tablespoon minced ginger*
- 2 tablespoons cornstarch
- 1/4 cup water
Whisk the soy sauce, chicken broth, rice wine, sugar, sesame oil and pepper together in a small bowl.
Next get out a coffee cup or any other small cup and dissolve the corn starch in a few tablespoons of water. Make sure you work out all the clumps and end up with a smooth milky liquid.
Heat the oil in a small sauce pan. Add the fresh ginger and garlic and cook it for a few seconds until you can start to smell them.
Next, pour the soy sauce mixture into the sauce pan and bring everything to a boil. Reduce the heat and simmer for a few minutes. Add the corn starch slurry and turn the heat back up a bit. Stir the sauce continually until it starts to get bubbly and thickens up a bit.
It’s now ready to use in your favorite stir-fry. Allow any leftovers to cool and store them in a small container with a lid in the fridge (an old stir fry or salad dressing bottle works well). Use it up within a week.
* The sauce is best when it’s made with minced fresh garlic and ginger. You can however also make it by adding a little dash of garlic powder and ginger powder to make this recipe a bit more frugal.
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