Stir Fry Sauce

Course condiment

Cuisine American, Asian

Keyword sauce

Prep Time 5

Total Time 5

Servings

Calories 31kcal

Author Emma Chapman

Ingredients

½ cup soy sauce
⅓ cup chicken stock
1 teaspoon sesame oil
2 teaspoons rice vinegar
1 teaspoon Worcestershire sauce
3 cloves minced garlic
1 teaspoon minced ginger
2 tablespoons brown sugar
½ teaspoon red pepper flakes

Instructions

In a small- to medium-size mixing bowl, combine all ingredients.
Whisk together until the sugar is fully dissolved.
Another option is to add all the ingredients to a jar, like a mason jar, with a lid. Then shake well until the sugar has dissolved.
Now you can pour the stir fry sauce over your stir fry mixture while cooking.

Notes

The serving size I've listed at 8. To me, this amount of stir fry sauce is perfect for two separate uses, both meals serving around 4 each time.

Instead of soy sauce, you could use low-sodium soy sauce or liquid aminos.

You can substitute vegetable of beef stock for chicken if you prefer.

If you don’t have sesame oil and don’t want to buy it, you can use another cooking oil like olive oil. But, I do think the flavor of the sesame oil adds to this recipe.

If you don’t have rice vinegar and don’t want to buy it, you can use apple cider vinegar. I like the sweetness of rice vinegar, but ACV will work well too.

Instead of brown sugar, you could use granulated white, honey, or maple syrup. You can also reduce the amount of sugar if you prefer.

I don’t feel this sauce needs a thickening agent. However, if you do prefer one, add a teaspoon or two of cornstarch when whisking together.

Store any unused sauce in an airtight container in the refrigerator for up a week.

Nutrition