LAURA LEE ALICE
COOKS
®
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)
• 1½ 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
Recipes are like stories; they can change from person to person. Everyone has their idea of how a recipe should be, even
though it may have changed from the original. We will never know the true author of the original recipe, regardless of
what some may say. That's why I go back and look through the oldest cookbooks that I can find. Sometimes it's not the
recipe in the books that I find, but the tiny pieces of handwritten recipes and newspaper articles that are stuck within
the pages. That's where the real story is, finding those simple Southern recipes. -Mac