DIY Stir Fry Sauce
My husband loves sauces and condiments. Â Whenever I make something that calls for a sauce of some sort, I always end up doubling the sauce. Â 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. Â This sauce was pretty good, even I liked it 🙂 Â 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.
2/3Â cup soy sauce
1/2Â cup chicken broth
1/3Â cup rice wine (I used red wine vinegar, seemed fine enough)
3 1/2Â Tbsp. sugar
1 Tbsp. Sesame oil
1/4Â tsp white pepper (I just used black)
2Â Tbsp. olive oil
1Â Tbsp. minced garlic
1Â Tbsp minced ginger (I used ground ginger)
2 Tbsp cornstarch
1/4Â cup water
In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper.
Dissolve the cornstarch in 1/4 cup water.
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.
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.