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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 133g Recipe makes 3 cups) The following items or measurements are not included below: vegetable broth |
||
| Calories 125 | ||
| Calories from Fat 0 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.1g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 2691mg | 112% | |
| Potassium 189mg | 5% | |
| Total Carbohydrate 26.3g | 8% | |
| Dietary Fiber 0.5g | 1% | |
| Sugars 18.6g | ||
| Protein 5.2g | 10% | |
Ingredients
- 2-3 tablespoons cornstarch
- 1/4 cup brown sugar, packed
- 1/4 teaspoon ground ginger (or a bit of fresh minced ginger)
- 2 cloves garlic, minced
- 1/2 cup soy sauce or tamari soy sauce
- 1/4 cup cider vinegar or white vinegar
- 1/2 cup water
- 1 1/2 cups vegetable broth or beef broth or chicken broth (I use chicken broth if my stir fry will have chicken, etc.)
Directions
1
Combine all ingredients in a large glass jar with a lid.2
Screw lid on.3
Shake well.4
Can store in fridge up to 2 weeks.5
Shake well before using.6
To use sauce: stir fry your vegetables and meat as desired, add appropriate amount of sauce, bring to a boil, boil for 1 minute or until slightly thickened.7
Serve.
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Browse similar recipes by category
- Course > Condiments, etc. > Sauces
- Cuisine > Asian
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Number of Servings
- Preparation > Technique > Stir-fry
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Froggyone
On Jun 23, 2009
This sauce was awesome! My husband, who does not like stir-fry, ate two helpings! Maybe I'll be able to stir-fry more often! Thank you!
From: ChefDiane2000
On May 6, 2009
This has become a regular recipe with my family. I discovered it about a year ago. I decreased the liquid and used bouillon instead of broth and increased the garlic. You can add a little red pepper if you like a little zing.
From: * Pamela *
On Nov 14, 2005
I was craving Chinese food and this stirfry sauce was a perfect recipe to use. I used dark soy sauce (the only kind I buy after having a Chinese Exchange studnet who loved it), beef broth and rice vinegar. I threw together a simple stir fry using beef strips, assorted veggies, and some fresh chinese noodles. This was way better than take out, thanks!
From: Marlene H
On Mar 4, 2004
Made it last night for my very picky family, and they loved it.. I didn't have ginger in the cupboard, so I omitted it — but I think it needs that extra spice.. Will definitely be a favourite. Marlene H. ONtario, Canada
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