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Nutrition Facts
Serving Size 1 (61g) Recipe makes 4 servings
Calories 27
Calories from Fat 0		(0%)
Amount Per Serving		%DV
	Total Fat 0.0g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 755mg		31%
Potassium 28mg		0%
Total Carbohydrate 5.3g		1%
	Dietary Fiber 0.1g	0%
	Sugars 2.3g
Protein 1.4g		2%
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Heather's Stir-Fry Sauce

Recipe #85683 | 7 min | 2 min prep | add private note

⁽⁴⁵⁾ RATE IT NOW Print Recipe

By: Lennie
Mar 4, 2004

My SIL is a newlywed, and she's turning into quite a good cook — we have even started sharing recipes. This is HER stir fry sauce, and I love its basic goodness. You can add ingredients (I'll add a few spoonfuls of black bean sauce sometimes, for example) or change them around (I often use brown sugar instead of white, and sometimes I use rice wine vinegar instead of the white). I keep losing the piece of paper I have this scribbled on, so it's time to bring it to Zaar!

SERVES 4 (change servings and units)

Ingredients

4 teaspoons cornstarch
2/3 cup water (or chicken or beef broth, if desired)
3 tablespoons soy sauce
1 tablespoon vinegar
2 teaspoons sugar

Directions

1
Whisk all ingredients together until smooth.
2
Add to stir fry just at the end, stirring well into the dish and let sauce come to a bubble.
3
Let simmer until sauce has thickened, then serve.

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Featured Reviews for This Recipe

From: Excuse me, I'm new here

On Sep 9, 2009

I used this sauce on my very first stir fry!!!! I was stunned at how good it smelled (once in the stir fry) and tasted. I give it 5 stars for the newbie cooks out there! Thanks for making my first stir fry a good one!

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From: cali_love

On Jun 21, 2009

Simple and easy recipe to whip up, but will keep looking for a stir-fry sauce. I did add extra ingredients like Thai red chilies, ginger, garlic, and onions. But i thought the base sauce tasted too 'soy saucey'. It did thicken up nicely though!

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From: Sackville

On Jul 21, 2004

Add me to the 5-star list. I can see how this sauce is like a blank artists palate, just waiting to be dressed up with your favourite seasonings. This was so easy to make and came together perfectly. I was a bit worried because it was very watery before I added it to the frying pan but as soon as it started to heat up it thickened into a lovely sauce. I recommend taking the pan off the heat just before you think it has thickened enough, because it will continue to cook and thicken from the residual heat in the pan.

10 people found this review helpful

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From: HeidiSue

On Mar 6, 2005

What a great base, I added ginger, garlic, red pepper flakes & a couple spoonfuls of black bean sauce as you suggested. Served it with sliced steak, bell peppers & onions. It really made a lot of sauce, next time I will add more veggies. Thanks so much for the great recipe!

9 people found this review helpful

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