Kittencal's Chinese Stir Fry Sauce

By ghudsontx

This is a wonderful stir-fry sauce that I recently developed, 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!

Ingredients

• 1/2 cold cup water
• 2 tablespoons cornstarch (you may reduce the cornstarch slightly for a thinner sauce)
• 4 tablespoons brown sugar (more or less if desired depending on how sweet you want it, start with 4 tablespoons)
• 1/2 cup low sodium soy sauce
• 1/2 teaspoon ginger powder
• 1/2 teaspoon garlic powder (increase if desired to 1 teaspoon)
• 1 teaspoon sesame oil (can use more)
• 1 teaspoon seasoned rice vinegar (optional can use more)
• 1 teaspoon hot chili sauce (optional or adjust to heat level)

Details

Servings 2
Preparation time 5mins
Cooking time 5mins
Adapted from food.com

Preparation

Step 1

Directions:

Prep Time: 5 mins

Total Time: 5 mins

1 In a bowl whisk the water with cornstarch until blended and smooth.

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).

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).

4 Add this sauce to hot cooked stir-fried beef, pork or chicken cubes or strips and cook stirring until bubbly and thickened.

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