Kittencal's Chinese Stir-Fry Sauce

1
Servings

5m
Prep Time

0m
Cook Time

5m
Ready In

Recipe: #5605

June 01, 2012

Categories: Sauce, Asian, Chinese, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, No-Cook, Hand Mix/Whisk, Gluten-Free, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian more

recipe by:
Kittencal (ADMIN)

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recipe by:
Kittencal (ADMIN)

"This is a wonderful stir-fry sauce that I developed myself, if you don't use all the sauce up at one time it may be refrigerated tightly sealed in a glass bottle for another time just make certain to shake it up really well before using as the cornstarch settles to the bottom, I have left the chili sauce as optional if you like some heat then add it it, this is a fairly thick sauce, for a thinner sauce you may reduce the amount of cornstarch slightly. Don't omit the sesame oil it is what makes this sauce, and if you don't have any run out and get some you will never cook Asian again without it!"

Original recipe yields 1 serving

Metric US

I've Tried It

Step 1

In a bowl whisk the water with cornstarch until blended and smooth. Add in all remaining ingredients (starting with 4 tablespoons brown sugar) and whisk until blended (if not using right away whisk again before using as the cornstarch settles to the bottom).

Step 2

Add in all remaining ingredients (starting with 4 tablespoons brown sugar) and whisk until blended (if not using right away whisk again before using as the cornstarch settles to the bottom).

Step 3

After mixing sample the sauce and adjust/increase the brown sugar, ginger and garlic to taste if needed (please note this sauce will taste sweeter when cooked so do not add in too much more brown sugar).