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
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• 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)
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Instructions
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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.
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Options
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• ¼ tsp red pepper flakes
• 1 tsp chili sauce (or to your taste)
• ¼ cup chopped scallions
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*You can use ½ cup water with ½ Tbsp bouillon (not cubes). I use the low sodium granulated or paste
(like Better than Bouillon).
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KEYWORDS
stir fry sauce
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