39 Reviews of Easy Stir Fry Sauce

From: Marlene H

On Mar 4, 2004

Made it last night for my very picky family, and they loved it.. I didn't have ginger in the cupboard, so I omitted it — but I think it needs that extra spice.. Will definitely be a favourite. Marlene H. ONtario, Canada

From: * Pamela *

On Nov 14, 2005

I was craving Chinese food and this stirfry sauce was a perfect recipe to use. I used dark soy sauce (the only kind I buy after having a Chinese Exchange studnet who loved it), beef broth and rice vinegar. I threw together a simple stir fry using beef strips, assorted veggies, and some fresh chinese noodles. This was way better than take out, thanks!

From: BarbieQ

On Jun 17, 2006

This was the yummiest stir fry sauce recipe ever! The only thing I added was about a tsp of chili pepper flakes. Everyone in our house loves it and it was definitely easy! Thank you.

From: Fluffy

On Jul 17, 2006

I made this sauce to serve with a beef stir fry, so I used beef broth for it. I also used rice vinegar. We both loved this great tasting sauce. I will definitely make this again.

From: Frugalmom

On Feb 2, 2007

We really enjoyed this sauce. I used garlic powder instead of fresh and it worked just fine. This will be a real money saver too. Thanks for the recipe.

From: Desert Lass

On Jun 30, 2008

Yum! I've never successfully stir-fried before — and was trying it with Tofu on top of being a novice!! This sauce was awesome. I didn't change or add a thing except increased the vegetable broth by 1/2 a cup! I had to cook the veggies in two batches, then the tofu last. I used red & yellow bell peppers and cabbage in batch one, then set that to keep warm in a pan with a bit of the sauce and some olive oil while I cooked the other veggies (zucchini, broccoli, frozen veg mix). I then added those veggies to the cabbage pan while I stir fried the cubes of tofu on its own. I'd marinated the tofu in this sauce for only 30 minutes, but it still turned out awesome. I used cider vinegar, soy sauce and 2 tablespoons of corn starch. I didn't have vegetable broth, so dissolved a vegetable bouillion (sp?) cube in 2 cups boiling water, and used all of that. I ended up using the entire batch for a huge stir fry, served it with rice — and my picky husband (who'd never had tofu before this) loved it. Thank You!!

From: mosma

On Oct 25, 2007

This was very good, but I thought it was a bit too sweet. I would definitely lessen the brown sugar. I added crushed red pepper and black pepper, and served it with chicken, broccoli, and linguine.

From: ChefDiane2000

On May 6, 2009

This has become a regular recipe with my family. I discovered it about a year ago. I decreased the liquid and used bouillon instead of broth and increased the garlic. You can add a little red pepper if you like a little zing.

From: Morgorond

On Mar 16, 2009

I went on an asian inspired cooking rampage the other night, and this was one of the recipes I chose. I cook for a lot of people every night and some can't tolerate a lot of salt or spice, so this recipe was perfect! It was very well received as it had a nice, well-balanced but fairly neutral flavor that lends itself to easy modification. It didn't overwhelm the flavor of the veggies and chicken, but for those of us who like a bit of heat, it was easy to add. I simply divided it up between two jars and added a bit of crushed red pepper and some Fire Oil to one of them. It cooked up very nicely and made a rich sauce that coated my stir fry beautifully. Thank you so much for sharing! This will be my standard stir fry sauce from here on out.

From: Chef #622972

On Sep 18, 2008

This stir fry sauce was really good - better than those sauce mixes I have used in the past. I had all of the ingredients on hand and it was quick. Thanks!