Basic ‘Chinese’ Stir Fry Sauce

This is a quick and simple sauce recipe. This sauce can be mixed/fried with your favorite vegetables, soy curls, and tofu- well- the choice is endless.

I made an asparagus stir fry using this sauce the other night- YUM.

Basic ‘Chinese’ Stir Fry Sauce

2 tbs rice vinegar

2 tbs granulated sugar

2 tbs tamari

2 teaspoons rice wine or dry sherry

1/2 tsp chili sauce (to taste)

1/2 tsp sesame oil

1/2  tsp chili oil

1 1/2 teaspoons cornstarch

1 tbs water

1 tbs vegetable oil

3 -4 medium garlic cloves, finely chopped

1/2 tsp minced ginger

1.      Combine the rice vinegar, sugar, soy sauces, rice wine or sherry, chili sauce and sesame oil in a small bowl, stirring to combine. In a separate small bowl, dissolve the cornstarch in the water.

2.      Heat 1 tablespoon oil over medium heat in a saucepan. Add the garlic and cook, stirring until aromatic (about 30 seconds).

3.      Quickly stir the sauce, add it into the saucepan and bring to a boil, stirring. (This will take about a minute).

4.    4 Re-stir the cornstarch/water mixture and mix with sauce- cook 2-3 minutes. Remove from heat.

This will keep for 5-7 days if refrigerated.