Stir-Fry Sauce Recipe #43462
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.
by KelseyE
13 min | 10 min prep
SERVES 4 -6
- 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
- Combine all ingredients except cornstarch.
- Place cornstarch in a separate bowl and slowly whisk in everything else until desired consistency.
- 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.
- In a few minutes the sauce will thicken.
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5 stars