Stir Fry Sauce Recipe
My easy stir fry sauce and can be made ahead and lasts up to two weeks in the refrigerator. It's a great staple for getting dinner on the table quickly.
Servings: 4
Ingredients
- 2 cloves of garlic peeled and minced
- 4 tablespoons light soy sauce
- 1 tablespoon cornflour cornstarch
- 2 tablespoons Chinese rice wine or Mirin
- 3 tablespoons light brown sugar
- 3 tablespoons sweet chilli sauce
- 2 tablespoons tomato ketchup
- 120 ml 1/2 cup vegetable stock
- 1 tablespoon sesame oil
Instructions
- Place the garlic, soy sauce and cornflour into a jug and stir together until the cornflour is fully incorporated (the cornflour will help the sauce thicken when you come to heat it up).
- Add the Chinese rice wine, brown sugar, sweet chilli sauce, tomato ketchup, vegetable stock and sesame oil. Stir together to combine.
- Use right away, or place in a sealed container and refrigerate until needed (up to two weeks).
Video
Notes
Tip: You can change the flavour profile of this sauce with a few tweaks. Add in 1 teaspoon of chilli flakes for more heat. Add in a tablespoon of tomato puree (paste) for a more ‘tomatoey’ flavour. Add in fresh ginger and a squeeze of lemon juice for a more zingy flavour.
How to use:
Stir fry your vegetables/meat/noodles in a little oil and seasoning until cooked, then pour in this sauce and stir fry for 2-3 minutes until the sauce is hot and has thickened.Storage:
Refrigerate in a sealed container for up to two weeks. Alternatively freeze the sauce in a sealed container and defrost in the refrigerator overnight, before using as per your stir-fry recipe.QR code
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