Stir Fry Sauce, blending sweet, savory, and moderate spice, is a staple in Asian cuisine. Made with soy sauce, rice vinegar, brown sugar, honey, chicken or vegetable stock, and aromatics, this homemade sauce is perfect for quick stir-fries with vegetables, chicken, shrimp, fish, tofu, or red meats.
Begin by heating oil in a pan on medium. Add ginger, garlic, and dry red chilies, sautéing until they release their aroma.
Next, stir in the soy sauce, chili flakes, brown sugar, honey, rice vinegar, and your choice of chicken or vegetable stock. Stir everything together well.
Let the sauce come to a gentle boil, simmering for about 3 to 4 minutes.
Mix in the cornstarch slurry, stirring well to ensure it's evenly incorporated.
Reduce the heat and let the mixture simmer until it achieves a thick, glossy, and saucy consistency.
Once thickened, remove the sauce from the heat. Your Stir Fry Sauce is now ready to be used in your favorite recipes.
To Serve
Use this Stir Fry Sauce to enhance a variety of stir-fry dishes, such as chicken stir fry, vegetable stir fry, or shrimp stir fry.
Notes
Tips for Perfecting Your Stir Fry Sauce:
Spice Level: Customize the heat to your preference. Begin with 1 teaspoon of chili flakes for a milder taste and increase as desired for more heat. I've used 1½ teaspoons, which suits our family's palate.
Sweetness: The amounts of honey and brown sugar in the recipe provide a balanced sweetness. If you prefer a sweeter sauce, I recommend taste-testing and adjusting these ingredients to your liking.
Flavor Depth: Opt for chicken or vegetable stock instead of water to enhance the sauce's flavor. This simple switch makes a significant difference in taste.