Course: Sauce
Tags: Stir Fry, 2025-04
Generic Stir Fry Sauce
All quantities are based on your preferences except:
- The ratio of cornstarch to liquid: it should be 1 tbl of cornstarch per cup of liquid for a fairly runny sauce, a bit more for a thicker sauce. (2 tbl cornstarch per cup will produce a fairly unpleasant gel) and
- you can add twice as much honey/sugar for a sweeter sauce.
This recipe accompanies Generic Stir Fry Order.
Source
2025-04-05 Rewritten for Cuisinart from forkinthekitchen.com
Ingredients
| ½ c | soy sauce, low sodium |
| 1 tsp | sesame oil |
| 1 tbl | rice vinegar |
| 1 tbl | honey, white or brown sugar |
| 1 tbl | cornstarch |
| any, 1 tbl | hot pepper |
| 1" | ginger |
| 3 cloves | garlic |
| ½ c | chicken stock |
Bust Out
| Cuisinart |
Steps
- Peel ginger and garlic, place in the Cuisinart bowl, and chop until tiny fine particles.
- Add the rest except chicken stock & whiz.
- When the time is right, pour into the wok, then rinse out the bowl with the chicken stock.
- The sauce will thicken when it comes to a boil.
Rest: soy sauce, low sodium, sesame oil, rice vinegar, honey, white or brown sugar, cornstarch, hot pepper