While there are as many variations on classic stir-fry sauce recipes as there are chefs, a basic stir-fry sauce is something every cook should know how to make. A simple, easy-to-prepare stir-fry sauce can be used to flavor a wide variety of dishes, including vegetable, meat, seafood and combination stir-frys. You can make a stir-fry sauce shortly before you need to use it for a single meal, or you can make it up to a week in advance in larger quantities to use on a regular basis. Discard any stir-fry sauce that isn’t used within seven days of preparing it.
Things You'll Need
- 2 tbsp. soy sauce
- 1 tbsp. rice wine vinegar or mirin
- 2 tbsp. cornstarch
- Mixing bowl
- 2 tbsp. fresh ginger
- 2 tbsp. fresh garlic
- Sharp knife
- 2 tsp. sugar
- 1 tsp. crushed red pepper
- 3 tbsp. sesame oil
- 1/2 cup vegetable, chicken or beef broth
- Plastic wrap
- 1 tbsp. lime, lemon or orange juice (optional)
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Combine the soy sauce, rice wine vinegar or mirin and cornstarch in a mixing bowl. Stir the mixture to fully dissolve the cornstarch.
Peel the fresh ginger using the edge of a spoon to scrape the outside part off. Finely chop the ginger and place it in the mixing bowl with the soy sauce.
Mince the garlic with a sharp knife and add it to the mixing bowl with the soy sauce and ginger. Add the sugar to the mixing bowl.
Add the crushed red pepper to the mixing bowl and pour the sesame oil over the top. Add the vegetable, chicken or beef broth and stir the mixture to combine all of the ingredients.
Cover the mixing bowl with plastic wrap and allow the flavors to combine for one hour before using the stir-fry sauce.