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Nutrition Facts
Serving Size 1 (47g) Recipe makes 6 servings
Calories 65
Calories from Fat 14		(21%)
Amount Per Serving		%DV
	Total Fat 1.6g	2%
	Saturated Fat 0.2g	1%
	Monounsaturated Fat 0.6g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 684mg		28%
Potassium 85mg		2%
Total Carbohydrate 11.9g		3%
	Dietary Fiber 0.3g	1%
	Sugars 7.7g
Protein 1.6g		3%
detailed view... how is this calculated?

Oriental Stir-Fry Sauce

Recipe #23110 | 10 min | 10 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: Mille® ™
Mar 21, 2002

SERVES 6 , 1 cup, approximately (change servings and units)

Ingredients

1/2 cup orange juice
1/4 cup tamari soy sauce
2 tablespoons grated fresh ginger
3 cloves garlic, crushed
2 tablespoons honey
2 teaspoons sesame oil
2 tablespoons cornstarch

Directions

1
Combine the first 6 ingredients.
2
Place the cornstarch into a bowl; whisk the liquid mixture into it.
3
Set aside, but keep the whisk handy, as you will need to whisk the sauce again just before you use it.
4
Add this sauce to a wok, full of vegetables, meat, or seafood about 2/3 of the way through cooking.
5
Stir well to ensure a thorough coating.

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Featured Reviews for This Recipe

From: Chef #1190910

On Aug 28, 2009

OK, DO NOT add the corn starch to the sauce, it is not necessary. I have stir fried many times before and knew to add corn starch with a little water at the end if needed to thicken, but I heeded the recipe and the reviews. The flavor was good (I think) but the consistency was like a congealed salad ...ugh! I hate that I ruined some very good food (napa cabbage, red bell pepper, pork tenderloin). Will try again but WITHOUT adding the corn starch beforehand.

0 people found this review helpful

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From: Chef #1296503

On Jun 30, 2009

This sauce was super yummy. I used it for stir fry broccoli to go with General Tso's chicken I prepared. I think next time I will use it for some beef and broccoli. My boyfriend really liked it too and was surprised that it was from scratch. Thanks for sharing this!

0 people found this review helpful

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From: Devon S

On Nov 13, 2002

Pretty good! I used it on veggies and pasta. One word of warning though. I didn't have fresh ginger, so I used the powdered stuff. Change it to 2 tsp instead of tablespoons. I knew better, but added too much anyway. Way too much kick!

8 people found this review helpful

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From: Bec

On Oct 4, 2003

This is great! I used the powdered ginger as well- 2 teaspoons. This worked great tonight because I used leftover turkey, and the veggies were frozen stuff. I served it over rice too. It was so easy! I think that I will continue to use this recipe for sauce from now on! Maybe I'll even experiment with it! Thanks for sharing!

2 people found this review helpful

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