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Stir Fry Sauce

 

Yes, I know, this isn't a Southern recipe, but  as you know I like to keep things simple and this recipe couldn't be easier.  And there are so many options for this basic sauce (see below).  What I like is that everything mixes together and added all at once.   For a great meal, mix it with rice or noodles and leftovers.  In the fall I stir fry beans, onions, peppers, squash  or whatever is left in the garden.  Sometimes there may even be a few tomatoes.  It also makes a great salad dressing!

 

Ingredients

•  ¼ cup soy sauce (I prefer low sodium)

•  ½ cup chicken stock*

•  2 Tbsp cornstarch

•  1 Tbsp each minced garlic and ginger

•  1 Tbsp brown sugar

•  1 Tbsp vegetable oil (I use olive oil)

•  Tbsp rice vinegar

•  ½ tsp sesame oil (optional)

Instructions

1.  Whisk all ingredients in bowl until smooth.  Add to your stir fry recipe or cook ahead and refrigerate until needed. 

2.  This will keep up to a week.

Options

•  ¼ tsp red pepper flakes 

•  1 tsp chili sauce (or to your taste)

•  ¼ cup chopped scallions

          *You can use ½ cup water with ½ Tbsp bouillon (not cubes).  I use the low sodium granulated or paste

  (like Better than Bouillon).

KEYWORDS

stir fry sauce

Our Stir Fry Sauce with noodles and chicken.
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