My Asian Brown Stir Fry Sauce

barbara lentz

By
@blentz8

This recipe makes about 2 of those pint jars. You can seal them with a pressure cooker canner or freeze it. Last about 1 month in refrigerator.


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Rating:

Comments:

Serves:

many

Prep:

10 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

2 c
chicken broth
1 c
brown sugar
3 Tbsp
soy sauce
3 Tbsp
cornstarch
1 tsp
minced ginger
1 Tbsp
each garlic chili sauce, chinese black vinegar or rice vinegar, fish sauce, oyster sauce, and mirin
1/2 tsp
sesame oil
4 clove
garlic minced
1/4 c
shaosing wine or dry sherry

Directions Step-By-Step

1
Add a little squirt of oil to a saucepan and saute the ginger and garlic until fragrant about 30 seconds. Pour in the chicken broth, brown sugar and wine. Bring to a slow boil. Mix the cornstarch with the soy sauce. Add the remaining ingredients and bring back to a boil. Add the soy sauce mixture and cook until thickened.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Asian