All-Purpose Stir Fry Sauce with Soy, Garlic, and Ginger (Print version)
A savory soy, garlic, and ginger stir fry sauce that thickens into a glossy glaze for vegetables, noodles, tofu, chicken, shrimp, and beef.
# Ingredients:
Sauce base
01 -
1 cup (240 ml) low-sodium soy sauce
02 -
3/4 cup (180 ml) vegetable broth or water
03 -
1/4 cup (60 ml) Shaoxing wine, dry sherry, or mirin
04 -
2 tablespoons rice vinegar
05 -
2 tablespoons packed brown sugar
06 -
1 tablespoon toasted sesame oil
07 -
1/4 teaspoon ground white pepper
Aromatics
08 -
2 tablespoons neutral oil, such as avocado, canola, or grapeseed
09 -
4 garlic cloves, finely minced
10 -
1 tablespoon freshly grated ginger
For thickening
11 -
2 tablespoons cornstarch
12 -
1/4 cup (60 ml) cold water
# Instructions:
01 -
In a bowl or large measuring cup, whisk soy sauce, vegetable broth, Shaoxing wine, rice vinegar, brown sugar, sesame oil, and white pepper until the sugar dissolves.
02 -
In a separate small bowl, stir cornstarch with cold water until smooth. Set it near the stove and stir again right before adding.
03 -
Heat neutral oil in a wok or wide skillet over medium-high heat. Add the garlic and ginger and stir constantly for about 20 seconds, just until fragrant.
04 -
Pour in the soy sauce mixture and bring it to a steady simmer. Cook for 1 minute, stirring so the aromatics lift from the pan.
05 -
Stir the slurry, then whisk it into the simmering sauce. Cook for 30-60 seconds until glossy and lightly thickened. Use right away or cool before refrigerating.
# Good to know:
01 -
Makes about 2 cups of sauce, enough for 4-5 stir-fry skillets.
02 -
Use 1/3 to 1/2 cup sauce for one 12-inch skillet of cooked protein and vegetables.
03 -
Store cooled sauce in a clean jar in the refrigerator for up to 5 days.