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Nutrition Facts
Serving Size 1 (30g) Recipe makes 4 servings The following items or measurements are not included below: chili oil
Calories 15
Calories from Fat 0		(1%)
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 44mg		1%
Total Carbohydrate 2.6g		0%
	Dietary Fiber 0.2g	0%
	Sugars 0.3g
Protein 1.6g		3%
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Stir Fry Sauce

Recipe #204223 | 12 min | 10 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: megnbrycesmom
Jan 8, 2007

This recipe came from a Williams-Sonoma cookbook. It is a generic chinese type brown sauce great for making just about any type of stir fry. Simple and delicious. Our favorite way to use it is on a stir fry of beef, asparagus, and red pepper.

SERVES 4 (change servings and units)

Ingredients

3 tablespoons soy sauce
1 teaspoon fresh ginger, finely chopped
1 garlic clove, minced
1 scallion, white and green parts, finely chopped
1/2 teaspoon chili oil (or to taste. You can substitute almost any type of spicy or flavorful oil that you like)
2 teaspoons cornstarch
3 tablespoons water

Directions

1
Dissolve cornstarch in water.
2
Combine all ingredients.
3
To use, make your stirfry until almost fully cooked. Stir in sauce in the last few minutes. Bring to a boil until thickened.

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Featured Reviews for This Recipe

From: AuntWoofieWoof

On Jun 5, 2008

This is a very good stir fry sauce. Very nice blend of flavors. It was easy to make. I made this for ZWT 4 Asia, Add More Veggies Challenge. I made a stir fry of cabbage, broccoli, asparagus, mushrooms and onions. This sauce was really good on it. I will definitely be making this again. Thanks for sharing your recipe.

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From: WI Cheesehead

On Mar 11, 2008

Made this to use in Teriyaki Asparagus (for the teriyaki sauce) and have leftover will use later for stir fry. I used red chili paste for the oil and arrowroot for the conrstarch. Tasted spicy when I tried some straight, but it wasn't spicy on the asparagus. Thanks.

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From: Dreamer in Ontario

On Feb 1, 2008

This is a very nice stir fry sauce. I had it tonight with tofu and broccoli. I didn't have chili oil and substituted garlic chili sauce

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From: Cookin-jo

On Sep 23, 2007

Exactly as billed, a great brown sauce for stir fries. The proportions are perfect although I misread the recipe and used a Tbsp of fresh ginger. I didn't find the ginger to be too much at all. I didn't have chili oil and substituted sesame oil and a pinch of red pepper flakes. I did add a pinch of sugar because I like a bit of sweetness. This was fabulous on a stir fry of chicken breast, onion, mushroom, red pepper, asparagus and radish. Thank you for a keeper!

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