Description
A delicious stir fry sauce that complements any protein and vegetables.
Ingredients
Scale
- ½ cup vegetable broth (or water; approx. 120ml or 120g)
- ¼ cup soy sauce (approx. 60ml or 60g)
- 2 tbsp brown sugar (packed; approx. 26g)
- 1 tbsp sesame oil (approx. 15ml or 13g)
- 1 tbsp cornstarch (approx. 15g)
- ½ tbsp rice vinegar (unseasoned preferred; approx. 7 or 7g)
- 4 cloves garlic (minced; approx. 2 tablespoons or 28g)
- 1 tsp fresh ginger (grated; approx. 5ml or 5g)
- ½ tsp ground black pepper (approx. 1g)
- 1 tsp fresh cayenne pepper (finely minced (optional, or sub with 1/2 tsp red pepper flakes))
Instructions
- Add all ingredients to a jar with a lid. Shake well until fully combined. Alternatively, whisk together in a small bowl.
- Heat a drizzle of vegetable oil in a large skillet or wok over high heat. Add your choice of protein and cook until golden and cooked through.
- Add chopped vegetables and sauté for 1–2 minutes, just until vibrant and crisp-tender.
- Pour in the stir fry sauce and stir to coat. Cook for 2–3 minutes, or until the sauce thickens and everything is well coated.
- Remove from heat and serve immediately over rice or noodles.
Notes
- This sauce can be adjusted based on personal preference and the ingredients available.
- It pairs well with chicken, beef, tofu, and a variety of vegetables.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Sauces
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 cup
- Calories: 80
- Sugar: 5g
- Sodium: 800mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg