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The only from-scratch stir fry sauce recipe you need! A simple mix of sake, soy sauce and corn starch flavored with fresh ginger, garlic, sesame and red pepper flakes. Works great with chicken, beef, shrimp, tofu, vegetables, you name it.
This post was originally published on April 7, 2014.
How to make stir fry sauce:
Step 1. In a liquid measuring cup, whisk together:
- 1/4 cup sake
- 3 tablespoons soy sauce
- 2 garlic cloves (minced or pressed)
- 1 teaspoon freshly grated ginger
- 1/2 teaspoon sesame oil
- 1/2 teaspoon sesame seeds
- 1 teaspoon corn starch
- 1/4 teaspoon crushed red pepper flakes
RECIPE NOTE: If fresh ginger is not available, you can substitute 3/4 teaspoon ground dried ginger.
Step 2. Once you’ve fried your meat or seafood and vegetables, pour the sauce into the hot pan and cook it for a minute until it thickens and turns translucent.
More Asian-inspired recipes:
- Spicy Edamame
- Asian Noodle Salad
- Sweet and Sour Ginger Roasted Mushrooms
- Thai Chicken Curry
- Cold Sesame Noodles
- Fried Coconut Rice with Shrimp
- Asian Meatballs
- Ginger Lime Cilantro Chicken Wings
- Hot and Sour Soup
- Chicken Noodle Stir Fry
- Sesame Tofu
- Spicy Coconut Shrimp Soup
Stir Fry Sauce
Ingredients:
- 1/4 cup sake
- 3 tablespoons soy sauce
- 2 garlic cloves, minced or pressed
- 1 teaspoon freshly grated ginger*
- 1/2 teaspoon sesame oil
- 1/2 teaspoon sesame seeds
- 1 teaspoon corn starch
- 1/4 teaspoon crushed red pepper flakes (use less or leave them out if you don’t like it spicy)
Instructions:
- Add all ingredients together in a liquid measuring cup or something similar that you can easily pour out of and whisk until the corn starch is dissolved. Leave the whisk sitting in the measuring cup, you’ll need it again. Set aside.
- Heat a little bit of vegetable oil on high heat. Once shimmering, add your meat or seafood. Fry until brown on the edges, then remove from the pan and set aside.
- Heat a little more vegetable oil (again on high) to the pan and add your vegetables. Fry until tender.
- Add the cooked meat (and accumulated juices) back to the pan, briefly whisk the sauce ingredients again and then pour them into the pan.
- Cook on high heat until the sauce turns translucent and thickens. (This will only take a minute).
Notes:
Nutrition
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