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sliceswiththings's avatar

Recipe for stir-fry sauce?

Asked by sliceswiththings (11661points) February 22nd, 2010

I want to make the stir fry sauce I usually make that has corn starch, soy sauce, ginger, garlic, rice vinegar, and sesame oil (maybe other ingredients). However, I’ve lost the sheet of paper with the measurements. Does anyone use a similar recipe and can remind me? Everything I’ve found online has broth in it, which I don’t have.

Thanks!

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4 Answers

Aethelwine's avatar

This is similar:

2 cloves garlic, minced
1-inch piece peeled fresh ginger, minced
1 tablespoon soy sauce
2 tablespoons sugar
1 tablespoon, plus 1 teaspoon cornstarch
1¼ teaspoons salt
1 tablespoon dry sherry
1 tablespoon dark sesame oil
About ⅓ cup water

hope this helps!

lilikoi's avatar

^ That sounds really good. I might have to try it. For sauces, soups, stews, chilis, and cooking in general, you can just eyeball it and go by taste. Only baking requires precision.

aprilsimnel's avatar

Here’s another:

1 1/ 2 tsp. sesame oil
1/ 2 tsp. minced garlic
1/ 2 tsp. minced ginger
1/ 2 cup chicken broth
1 Tbs. soy sauce
1 Tbs. brown sugar
1/ 8 tsp. Tabasco
1/ 2 tsp. salt
1/ 4 tsp. pepper
1 1/ 2 tsp. lemon or lime juice
1 1/ 2 tsp.cornstarch
1 Tbs. rice wine or sherry

Method:
Heat the sesame oil in a small saucepan. Add the ginger and garlic and stir-fry 15–30 seconds over medium heat. Add the chicken broth, soy sauce, brown sugar, Tabasco, salt, pepper, and lemon juice. Bring just to a boil, stirring. Dissolve the cornstarch in the wine and whisk into the sauce. Heat until sauce thickens and reaches a full boil. Simmer for 30 seconds. Remove from the heat and set aside.

YARNLADY's avatar

You can always substitute water for broth, maybe add a little salt. I often use apple juice instead of broth.

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