Stir-fry is so delicious, and it’s good for you. The sky’s the limit on what combination of meats and veggies you can create, and this is a really flavorful sauce that’s versatile enough to go on anything you wish to stir-fry. It’s also really easy to whip up, which is a HUGE plus in my book.
I whisk up the sauce before I start chopping my meat and vegetables so that the flavors have a chance to blend a little.
- 1 can (14.5 ounces) broth of your choice
- ½ cup water
- ½ cup soy sauce
- ¼ cup brown sugar, packed
- ¼ cup rice vinegar
- 3 tablespoons cornstarch
- ½ teaspoon ground ginger
- 3 cloves garlic, minced
- In a medium-sized mixing bowl, whisk together all ingredients, and allow to rest for 30 minutes. At this point it could be refrigerated for up to 2 weeks.
- Over high heat, stirring constantly, stir-fry meat first, then add chopped vegetables. When cooked, briskly whisk the sauce, and add desired amount to stir-fry. Bring to a bubbling boil then reduce heat to medium-low. Boil sauce for 2 minutes.
- Remove from pan, and serve with rice.
- You can stir-fry whatever you want, so customize your sauce according to what it's enhancing. For example: if you're making a chicken stir-fry, use chicken broth in the sauce, or if you're just stir-frying veggies, use vegetable broth in the sauce.
In a medium-sized mixing bowl, combine and whisk together the following
1 can (14.5 ounces) broth of your choice
½ cup water
½ cup soy sauce
¼ cup brown sugar, packed
¼ cup rice vinegar
3 tablespoons cornstarch
½ teaspoon ground ginger
3 cloves garlic, minced
Allow to rest for 30 minutes.
At this point it could be refrigerated for up to 2 weeks.
If that’s what you’re going to do, put it in an air-tight container.
Over high heat, stirring constantly, stir-fry meat first (if you are including it).
Then add chopped vegetables, and continue to stir constantly.
When cooked, briskly whisk the sauce, and pour desired amount over stir-fry.
I don’t like mine to be too soupy, so I watch carefully as I’m pouring. I don’t use all the sauce unless I’m making a ton of stir-fry, but it’s up to you.
Bring to a bubbling boil then reduce heat to medium-low. Boil sauce for 2 minutes.
Remove from heat, and …
… serve with rice.
If you want a little extra sauce for drizzling on top, just boil up some more for 2 minutes.
