Ingredients
- Soy Sesame Stir-Fry Sauce – good all-round Asian sauce, suitable for all proteins.
- 1/2 cup chicken broth
- 1/2 cup soy sauce
- 4 tsp. rice wine vinegar
- 4 tsp. toasted sesame oil
- 2 tsp. hot red pepper flakes
- 2 tsp. sugar
- Basic Stir-Fry Sauce – good all-round sauce.
- 2/3 cup soy sauce
- 1/2 cup chicken broth
- 1/3 cup rice wine or rice vinegar
- 3 1/2 Tbsp. sugar
- 1 Tbsp. sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 Tbsp. cornstarch
- Sweet and Sour Stir-Fry Sauce – great with chicken and pork.
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 1/4 cup cider or rice wine vinegar
- 2 Tbsp. brown sugar
- 1 tsp. hot red pepper flakes
- Sweet and Sour Stir-Fry Sauce II – great with chicken, pork, beef and shrimp.
- 1/2 cup ketchup
- 1/4 cup soy sauce
- 2 Tbsp. rice vinegar or cider vinegar
- 1 Tbsp. cornstarch
- Sweet and Sour Stir-Fry Sauce III – great with chicken, pork, beef and shrimp.
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1/3 cup white vinegar
- 1/2 cup water
- 1/4 cup pineapple juice (or addition 1/4 cup water)
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 2 Tbsp. cornstarch
Preparation
Step 1
Some of these sauces already have cornstarch added but if they don’t, you can use this to thicken any sauce that you think is too thin. Simply combine 1 Tbsp. cornstarch with 3 Tbsp. water and stir until the cornstarch is dissolved. Add a bit, stir and cook until sauce thickens. Add more as necessary.
Consider using low-sodium chicken broth and soy sauce to avoid an overly-salty finished dish.
Each of these sauces makes 1/2 – 1 cup of stir fry sauce. You may not need it all, depending on the amount of meat, noodles and/or vegetables you are stir frying. Add as necessary to make it as saucy as you like and thicken with the thickener above, if desired. Of course, you can also double the sauce if you’re making a lot of stir fry.
Some of these sauces already contain things like minced garlic, ginger, onion or chilis (or other heat) but if they don’t, be sure to consider adding some into your stir fry.
Everyone’s tastes are different so you will likely want to tweak the sauces to your tastes. If you print out the list, you can simply make notes as you go to develop your perfect sauce.