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Nutrition Facts
Serving Size 1 (134g) Recipe makes 4 servings
Calories 95
Calories from Fat 10		(11%)
Amount Per Serving		%DV
	Total Fat 1.2g	1%
	Saturated Fat 0.2g	0%
	Monounsaturated Fat 0.5g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1009mg		42%
Potassium 93mg		2%
Total Carbohydrate 12.7g		4%
	Dietary Fiber 0.3g	1%
	Sugars 5.0g
Protein 2.1g		4%
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Stir-Fry Sauce

Recipe #43462 | 13 min | 10 min prep | add private note

⁽¹⁹⁾ RATE IT NOW Print Recipe

By: KelseyE
Oct 18, 2002

This sauce was adapted from a Mollie Katzen "Moosewood Cookbook" recipe. Add to stir-fried vegetables - plus chicken, if you are not a vegetarian. If you are a garlic lover, add more - it is really strong since the sauce is barely cooked.

SERVES 4 -6 (change servings and units)

Ingredients

1/4 cup soy sauce
1 cup water (or more)
1-3 teaspoon grated ginger
2 garlic cloves
1 teaspoon sesame oil
1 tablespoon honey
1 1/2 tablespoons cider vinegar
2 tablespoons sherry wine
3 tablespoons cornstarch

Directions

1
Combine all ingredients except cornstarch.
2
Place cornstarch in a separate bowl and slowly whisk in everything else until desired consistency.
3
When your stir-fried vegetables are done, pour the sauce in and stir from the bottom, keeping the wok or pan at a higher heat.
4
In a few minutes the sauce will thicken.

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Featured Reviews for This Recipe

From: Chill

On Dec 12, 2008

Great recipe. The flavors are not strong, but that lets the flavor of the veggies shine through.

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From: Kendra in North Carolina

On Jul 11, 2008

This was awesome! My whole family loved it - including my 2 year old and my 6 year old who usually don't like stir fry. I sauteed some pork tenderloin, squash, baby bok choy, green pepper and carrots and served over soba noodles. My husband said it was his favorite stir fry sauce that I have prepared (which is alot)! Thank you!

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From: Manda

On Mar 17, 2003

OMG!!! This sauce is absolutely WONDERFUL!! I used this for a chicken/veggie stir-fry. Only thing I changed was that I used 5 cloves of garlic (can't help it, I LOVE the stuff!), went light on the ginger, used regular vinegar instead of cider (personal preference),and added some ground black pepper. Since I had to stir-fry my chicken in oil, I used the sesame oil to cook my chicken while I was parboiling frozen stir-fry veggies. Threw them in with the chicken, added the sauce (minus the sesame oil), and it was soooooo yummy!!! This is definitely a must-try!!! I took the left-overs for lunch today, and it was even better because the sauce was nice and thick. Oh, I think I might have to make it again tomorrow! Healthy, simple, and a wonderful blend of flavors. I served over steamed rice. Thank you so, so, so much for this recipe!!! ~Manda

10 people found this review helpful

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From: spatchcock

On Mar 28, 2003

This is indeed wonderful sauce. I actually realized too late that I was out of sesame oil, so I omitted that. Next time I'll remember! It was still very good; I also added extra garlic and instead of cider vinegar I used red wine vinegar because that's what I had in the pantry. I used this sauce on shiitake mushroom and broccoli stir fry, and served it with Udon noodles! YUM!

5 people found this review helpful

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