DIY Stir Fry Sauce

stirfrysauce

My husband loves sauces and condiments.  Whenever I make something that calls for a sauce of some sort, I always end up doubling the sauce.  There is a sauce at Costco that he loves, but when we ran out, I wanted to find something that he would like, that I could just make.  This sauce was pretty good, even I liked it 🙂  I changed it up a little bit as I didn’t have rice wine, and I used less sugar, but after having tried it, I might still use the rice wine vinegar, but add the full amount of sugar to sweeten it up a bit and reduce the tang factor from the vinegar.

INGREDIENTS:

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2/3 cup soy sauce

1/2 cup chicken broth

1/3 cup rice wine (I used red wine vinegar, seemed fine enough)

3 1/2 Tbsp. sugar

1 Tbsp. Sesame oil

1/4 tsp white pepper (I just used black)

2 Tbsp. olive oil

1 Tbsp. minced garlic

1 Tbsp minced ginger (I used ground ginger)

2 Tbsp cornstarch

1/4 cup water

DIRECTIONS:

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In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper.

Dissolve the cornstarch in 1/4 cup water.

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Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.

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Add the soy sauce mixture; bring to a boil.

Reduce heat to medium and cook for 1 minute.

Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.

ENJOY!!