This is quite simply the easiest stir-fry sauce you will make. You can adjust the crushed red pepper flakes depending on your level of heat or leave them out all together and replace them with a good dose of sriracha sauce or sweet chilli sauce. It has that combination of elements... sweet, salty, sour and spicy which delivers a flavourful stir-fry.
Stir-fry Sauce
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1/2 cup low sodium soy sauce
1/2 cup low sodium chicken or vegetable broth
1 - 2 tablespoons cornstarch
1 - 2 cloves garlic, minced
1 tablespoon minced ginger
1 tablespoon dark brown sugar or honey
1 tablespoon olive oil
1 teaspoon rice vinegar
1/2 teaspoon sesame oil
1 - 2 teaspoons crushed red pepper flakes
Combine all the ingredients into a bowl and whisk together until fully combined.
Use immediately or store in an airtight container in the refrigerator for up to one week.
To use stir-fry sauce:
Heat one tablespoon of oil in a large skillet or wok.
Add your protein of choice (cubed chicken, slices of beef, tofu or shrimp) and cook until browned and almost cooked through.
Transfer the protein to a clean plate. Add another tablespoon of oil to the wok or skillet and approximately 4 to 6 cups of chopped vegetables of your choice (onion, carrots, snow peas, broccoli, cauliflower, peppers, edamame beans). Stir-fry until tender and crisp. Return the protein to the pan with the vegetables and add the stir-fry sauce and cook for 2 to 3 minutes, or until the sauce has thickened, stirring to evenly distribute the sauce. Serve over cooked rice or noodles and sprinkled with sesame seeds.