The Best Stir Fry Sauce
Stir fries are by far one of my favorite categories of food. Because of that, I love eating at restaurants that offer a “build your own” stir fry buffet, like Hu Hot Mongolian Grill. You pick your favorite proteins, noodles, vegetables, and sauces. Mixing and matching ingredients until you finally come up with your personal favorite. But as much as I like eating at Hu Hot, sometimes it just isn’t possible to go there as much as I would like to, so to combat my cravings I bring my favorite stir fry home with the help of The Best Stir Fry Sauce recipe.
I’ve made a few different kinds of stir fries, like this Beef Stir Fry with Ramen, but I love coming back to this particular sauce.
It’s flavorful and pairs perfect with a wide variety of stir fry staples.
I love adding strips of sirloin steak,
Imitation crab meat,
Noodles,
Carrots, green beans, broccoli, baby corn
And of course this sauce!
Whatever your favorite stir fry ingredients are, pour this sauce over the top at the end, and even your biggest “veggie-phob” will be coming back for more.
The Best Stir Fry Sauce
Ingredients
- 2/3 cup Low-Sodium Soy Sauce
- 1/2 cup Low-Sodium Chicken Broth
- 1/3 cup Rice Wine (Not to be confused with Rice Wine Vinegar)
- 3 1/2 Tbsp Brown Sugar
- 1 Tbsp Sesame Oil
- 1/2 tsp Garlic Powder
- 1/4 cup Water
- 2 Tbsp Cornstarch
Instructions
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In a saucepan combine: soy sauce, chicken broth, rice wine, brown sugar, sesame oil, and garlic powder.
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Bring mixture to a boil over medium-high heat. Stirring consistently.
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In a small bowl, combine the water and cornstarch. Then slowly pour the cornstarch mixture into the simmering sauce.
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Continue to cook and stir until sauce boils and thickens.
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To use: Prepare your stir fry. In the last minute of cooking pour the stir fry sauce over the top and stir to combine.
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This recipe can be made ahead of time and kept in the refrigerator for up to a week.
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Note: It’s important to use both Low-Sodium soy sauce and chicken broth. Without, this sauce will become too salty (even for Chinese food standards).
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Note: Rice Wine is sometimes hard to find (and/or expensive). In a pinch I have substituted more low-sodium chicken broth for the rice wine amount in the recipe.
Looks like this will keep for awhile in the refrigerator. How long?
Hi Becky!
Yes it does keep awhile in the fridge. I have kept it in there for a week or two in the past (not that it usually lasts that long in my house). If we don’t use all the sauce on a stir fry, any leftovers I love to put on frozen popcorn chicken that I have baked in the oven. Serve over rice, sesame noodles, or on a salad. Super delicious!