Stir-fry Sauce

 

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

----------------------------------------------------------------------------------

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.