This best stir fry sauce is the only one you need from here on out. The perfect mix of garlic and soy, plus a hint of sweet and heat for the easiest, tastiest stir fry sauce that goes with just about any protein/veggie combo you can throw at it.
Prep Time: 10 minutesminutes
Cook Time: 15 minutesminutes
0 minutesminutes
Total Time: 25 minutesminutes
Servings:1serving
Ingredients
Stir Fry Sauce
½cuplow sodium soy sauce
⅓cuprice vinegar
½cupbrown sugar
2teaspoonsminced garlic
½teaspoonground ginger
¼teaspooncrushed red pepper flakes, see note
⅓cupcold water
1 tablespooncorn starch
Vegetables
2cupsbroccoli florets
3bell peppers, sliced, your choice of color
½cupmushroom slices
½cupbaby corn
1cupsnow peas
⅓cupshredded carrots
2tablespoonstoasted sesame oil, or olive oil
green onions, for garnish
Instructions
Prepare the Sauce
In a medium sauce pan whisk together soy sauce, rice vinegar, brown sugar, garlic, ginger, and red pepper flakes.
Bring sauce to a boil.
Stir together water and corn starch until dissolved. Stir into boiling sauce until thickened. Remove from heat and set aside.
Cook the Veggies
Combine all the veggies you're going to use in a large skillet over medium heat.
Now, drizzle the vegetables with the oil and sauté them for 8-10 minutes, or until the veggies are easily pierced with a fork.
Add the stir fry sauce to the pan and give it a good stir. Simmer for 1-2 minutes, then garnish with chopped green onions and sesame seeds (optional) and serve.
Notes
Serving size: makes enough for a batch of stir fry for a serving size of 4-6. Easy doubles: Make a double batch of this sauce when feeding a crowd, or save half for later. Refrigerate up to one week or freeze for months. Add protein: easily add your favorite protein - beef, shrimp, chicken, pork, tofu. Make it spicy: add 1-2 teaspoons sriracha sauce to give it a spicy kick.