This recipe is now in my rotation of easy meals. I made a batch (which is enough for 4-5 meals probably) & froze most of it in an ice cube tray. Now, when I want to make stir fry, I can just go to my freezer, where I have sauce, chicken breasts, and veggies (I got a big bag of mixed stir fry veggies from Costco)… and I have dinner ready in less than 30 minutes, with minimal work!
I reduced the amount of ginger, but included the original amount below. Next time, I might increase the chili powder, but even with 1/2 tsp the sauce was good- just a hint of flavor… not overwhelming or strong, but still tasty.
Stir Fry Sauce
slightly adapted from Cooks.com
- 1/2 c cornstarch
- 1/4 c brown sugar
- 1 tb minced fresh ginger root, or 1 tsp dry ginger
- 2 cloves garlic, minced
- 1/2 tsp chili powder
- 1/2 c soy sauce
- 1/4 c cider vinegar
- 2 c chicken/beef broth
- 1/2 c dry sherry (optional)
- 1/2 c water
- Combine cornstarch, sugar, ginger, garlic, and chili powder.
- Add soy sauce & vinegar. Shake until blended.
- Add broth, sherry, and water. Shake well.
- Store in refrigerator for up to 2 weeks. May be frozen.
I used a quart size mason jar to shake everything together. It worked fine, as long as I used a 1/4 cup for measuring (the 1/2 cup was too big to pour into the jar).