All-purpose Stir-fry Sauce (brown Garlic Sauce)

When adding soy sauce, start with less than half the amount and slowly add more to taste. Using vegetable broth makes this vegetarian.

Category: Marinades and Sauces

Cuisine: Chinese

☆☆☆☆

15 reviews 
Ready in 45 minutes
by dawnrw

Ingredients

2/3 cup Soy sauce

1/2 cup Chicken broth

1/3 cup rice wine

3 1/2 tablespoons Sugar

1 tablespoon Sesame oil

1/4 teaspoon White pepper

2 tablespoons Cooking oil

1 tablespoon Garlic minced

1 tablespoon ginger minced

2 tablespoons Cornstarch

1/4 cup Water


Directions

In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper. Dissolve the cornstarch in 1/4 cup water. Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds. Add the soy sauce mixture; bring to a boil. Reduce heat to medium and cook for 1 minute. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.

Reviews

☆☆☆☆

This is my go to recipe for stir fry. It is heavy on the soy sauce unless you are using Tamari or low sodium. I sub dry Sherry if I don't have rice wine. A great sauce!

shredward
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Gjoelson
☆☆☆

kgyl
☆☆☆☆

I used this recipe but I tweeked a bit to my liking,my family myself enjoyed it several times

Tone36
☆☆☆☆

Great sauce. I used honey instead of sugar. Marinated sliced chicken in sauce until ready to cook. Stir fried drain chicken and onion, then added sauce and vegetables (carrot, celery, Chinese greens and mushrooms)

lindaward1

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