My Asian Brown Stir Fry Sauce

barbara lentz


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.


☆☆☆☆☆ 0 votes

10 Min
10 Min
Stove Top


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  • 2 c
    chicken broth
  • 1 c
    brown sugar
  • 3 Tbsp
    soy sauce
  • 3 Tbsp
  • 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

How to Make My Asian Brown Stir Fry Sauce


  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.

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About My Asian Brown Stir Fry Sauce

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

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