Ingredients
Sauce Ingredients
- ½ cup liquid (¼ cup low sodium chicken broth + ¼ cup water) or vegetable broth
- ¼ cup low sodium soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon oyster sauce or hoisin sauce
- 2 tablespoons honey or pure maple syrup
- 2 teaspoons sesame oil
- 2 tablespoons minced fresh ginger
- 3 cloves garlic, minced
- 1 tablespoon cornstarch
- 1 teaspoon rice vinegar or fresh lime juice
- Crushed red pepper flakes, sriracha, or white pepper to taste (optional)
Cooking Ingredients
- 1 tablespoon oil (for stir frying protein)
- 1 pound protein of choice (chicken, beef, shrimp, tofu, etc.)
- 1 tablespoon oil (for stir frying vegetables)
- About 5 cups chopped vegetables
- Cooked rice, for serving
Instructions
- Make the Sauce: In a bowl or jar, combine all sauce ingredients including the liquid broth, soy sauces, oyster or hoisin sauce, honey, sesame oil, minced ginger and garlic, cornstarch, rice vinegar, and optional heat. Whisk or shake well until the mixture is smooth and the cornstarch is fully dissolved. Use immediately or refrigerate for up to 1 week.
- Cook Protein: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add your choice of 1 pound of protein and cook until it is nearly done. Remove the protein from the pan and set aside.
- Stir Fry Vegetables: Add another tablespoon of oil to the pan, then add about 5 cups of chopped vegetables. Stir fry the vegetables until they are crisp-tender, which usually takes a few minutes.
- Combine and Thicken: Return the cooked protein to the pan with the vegetables. Pour in 1 cup of the prepared stir fry sauce. Cook for 2–3 minutes, stirring constantly, until the sauce thickens and evenly coats the protein and vegetables.
- Serve: Serve the hot stir fry over cooked rice immediately for a delicious meal.
Notes
- Fresh is best: Use fresh ginger and garlic for the best flavor; pre-minced can be used if necessary but the taste differs.
- Cornstarch tip: Ensure cornstarch is fully dissolved in the sauce before cooking to prevent lumps.
- Adjust consistency by adding broth if too thick or simmering/adding a cornstarch slurry if too thin.
- Control heat level by starting mild and adding crushed red pepper flakes or sriracha at the table.
- To make gluten-free, use tamari or gluten-free soy sauce instead of regular soy sauce.
- Store the sauce in an airtight container in the fridge for up to 1 week, shaking well before use as ingredients may settle.
- This sauce recipe doubles or triples easily; approximately 1 cup of sauce is used per stir fry serving about 4 people.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
