9/16/08

Stir fry sauce

Here is a recipe that I created for stir fry sauce. I hated buying the bottled stuff, because it's expensive and artificial, and it's just one more thing to take up cupboard space. Now I can make stir fry on a whim, because I always have the ingredients for this sauce in my pantry.

Stir Fry Sauce

2/3 cup soy sauce
1/4 cup vinegar
1/4 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground ginger
6 tablespoons cold water
sesame oil

Combine first three ingredients in a small saucepan. Heat until sugar dissolves. Combine cornstarch, ginger, and water in a small bowl. Add to saucepan. Bring to a boil and simmer to desired thickness. Stir in a few drops of sesame oil.


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Related links:
How we ate on $25 a week
15-minute ramen lunch
Meatballs and rice

8 comments:

  1. thank you for the hints and stirfry recipe!!!

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  2. This looks good, I will have to try it!

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  3. Okay, now that I have your recipe for excellent stir fry sauce, will this help me make better stir fry? I don't know why but EVERY TIME I attempt to make stir fried rice, it ends up clumpy and gross. Can you offer me any tips on how to prevent this? :)

    Thanks for participating in my Favorite Ingredients Friday recipe exchange. I sure do appreciate it!

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    Replies
    1. use cold left over rice

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    2. use cold rice

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  4. I've made this stir-fry sauce twice. Thanks!!!!

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  5. how long can you store this?
    And how much of the sauce you have to add to the stir fry dish?

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  6. Anon, I've never tried storing it because we always eat it! A batch like this will cover about a pound of vegetables with additional meat.

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