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Nutrition Facts
Serving Size 1 (141g) Recipe makes 4 servings
Calories 212
Calories from Fat 94		(44%)
Amount Per Serving		%DV
	Total Fat 10.4g	16%
	Saturated Fat 1.4g	7%
	Monounsaturated Fat 3.3g
	Polyunsaturated Fat 5.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 2779mg		115%
Potassium 147mg		4%
Total Carbohydrate 19.5g		6%
	Dietary Fiber 0.5g	2%
	Sugars 12.0g
Protein 5.9g		11%
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March 29- April 4

LouLouPEI

All-Purpose Stir-Fry Sauce (Brown Garlic Sauce)

Recipe #87748 | 20 min | 15 min prep | add private note

⁽¹⁰⁹⁾ RATE IT NOW Print Recipe

By: Connie K
Mar 29, 2004

Adapted from Martin Yan's Chinese Cooking for Dummies. This is my favorite stir-fry sauce. It makes enough for two meals. Having extra on hand makes for a quick meal. My son will actually eat vegetables he can dip in the sauce! WARNING about the amount of soy sauce. When I used Kikkoman soy sauce, I found this sauce far too salty. I now use Angostura, which is much lower in salt. When adding soy sauce, start with less than half the amount and slowly add more to taste. Using vegetable broth makes this vegetarian. Yield: 1 3/4 cups (couldn't get that amount entered)

SERVES 4 (change servings and units)

Ingredients

2/3 cup soy sauce
1/2 cup chicken broth
1/3 cup rice wine
3 1/2 tablespoons sugar
1 tablespoon sesame oil
1/4 teaspoon white pepper
2 tablespoons cooking oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons cornstarch
1/4 cup water

Directions

1
In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper.
2
Dissolve the cornstarch in 1/4 cup water.
3
Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.
4
Add the soy sauce mixture; bring to a boil.
5
Reduce heat to medium and cook for 1 minute.
6
Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.

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Featured Reviews for This Recipe

From: Gruenes

On Nov 17, 2009

My husband used this recipe as an idea for our sauce as we have never made Chinese food before. He completely changed it and we will be posting our own. He used a lot of the ingredients, but different amounts. He also had to change some ingredients as we didn't have them. Thank you so much for posting.

0 people found this review helpful

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From: Chef #1238404

On Oct 23, 2009

I agree about the soy sauce. I find about 1/3 cup plenty. I use this sauce all the time it is excellent, my daughters love it I use veg stock for them as they are veggies and it tastes lovely thank you!

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From: Kim127

On Aug 17, 2004

Very easy and tasty sauce to make! I used the full amount of soy, but did it with the low sodium Kikkomen, worked fine. I made a huge veggie stir fry with all the things from my garden. Wonderful!!

14 people found this review helpful

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From: CountryLady

On May 19, 2004

A delicious, quick & easy sauce! Using the full quantity of V-H Soya sauce, it wasn't overly salty. Since my husband loves stir-fry & I rarely use a recipe, it will be convenient having this on hand. Thanx Connie!

14 people found this review helpful

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