The Best Ever Stir Fry Sauce Recipe
2 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 tablespoons cornstarch
- ΒΌ cup regular soy sauce
- ΒΌ cup water
- 2 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
Method
- To a jar, add the cornstarch and soy sauce and give it a quick whisk so that there are no lumps in the sauce.
- Add the rest of the ingredients, screw on the lid, and give it a good shake.
- In a wok or a large pan, heat 1 tablespoon of oil, add grated ginger and garlic, and cook for 1 minute.
- Add the vegetables, if using bok choi then use just the stems. And saute for 2 minutes stirring with a spatula or a wooden spoon.
- Then add any leafy greens that you're using along with the noodles (if using), about 5 tablespoons of the stir fry sauce (or more if needed), about 5 tablespoons of water (enough for a stir fry for 2 people), and cook together for one more minute. If needed add more sauce.
- Remove from heat and serve.