Spicy Stir-Fry Sauce

Michaela Boers


Husband begged for stir-fry, so I had to search for a good stir-fry sauce. I found a couple that I liked, but I ended up making my own and throwing stuff together. This is what I came up with! He drooled and ate so much I thought he'd burst! :)

★★★★★ 3 votes


2/3 c
soy sauce, low sodium
1/2 c
chicken broth
1/3 c
rice wine
3 1/2 Tbsp
1 Tbsp
sesame oil
1 Tbsp
hoisin sauce
2 tsp
garlic chili sauce
1/4 tsp
white pepper
2 Tbsp
vegetable oil
1 Tbsp
garlic, minced
1 tsp
minced ginger
2 Tbsp
corn starch
1/4 c


1In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil, white pepper, hoisin sauce and garlic chili sauce.
2Dissolve the cornstarch in 1/4 cup water.
3Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger (I like to use ginger paste (found in produce refrigerator section, lasts a long time and tastes great); cook, stirring, until fragrant, about 15 seconds.
4Add the soy sauce mixture; bring to a boil.
5Reduce heat to medium and cook for 1 minute.
6Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
7Add to stir-fry vegetables and chicken, steak or seafood. Freezes well in small zip lock bags, next time you make stir fry, just pull out a small frozen bag and add to stir-fry.

About this Recipe

Course/Dish: Marinades, Other Sauces
Regional Style: Asian