Ginger Stir Fry Sauce
- PREP 10min
- TOTAL 10min
One of the best stir-fry sauce recipes I’ve tried, this sauce has simple ingredients and lots of fresh garlic and ginger, making it really delicious. The flavor is far superior to store-bought stir fry sauce. I love making a double batch and keeping it in a mason jar in my fridge for an easy weeknight stir fry with whatever else I have sitting in the refrigerator.
You Will Need
6 garlic cloves, minced
3 tablespoons minced fresh ginger (thumb-size piece of ginger)
1 cup chicken stock or vegetable broth
2 tablespoons dark soy sauce
2 tablespoons light soy sauce
2 tablespoons Shaoxing wine, substitute dry sherry or mirin, see tips
1 tablespoon toasted sesame oil
2 tablespoons sugar
¼ to ½ teaspoon ground white pepper
Directions
1Combine all ingredients in a medium saucepan and place over medium heat. Heat the sauce while stirring until the sugar dissolves. Use straight away or store in an airtight container, refrigerate, and use within 5 days.
Adam and Joanne's Tips
- Shaoxing wine: A Chinese rice wine often used in Chinese cuisine. It’s the most authentic choice in this recipe, so we highly recommend adding it to your pantry if you can find it. However, if you cannot find it, we have two alternatives: dry sherry and mirin. Mirin is sweeter than Shaoxing wine, so you will likely need to reduce the sugar by 1 tablespoon. One more option is to use rice vinegar. This will make the sauce taste a little different and you may need more sugar.
- Vegan stir fry sauce: As written, this recipe is vegan. However, be sure to use vegan sugar (not all are).
- Gluten-free tips: When shopping for the ingredients listed above (especially the soy sauce), look for gluten-free on the label. If you cannot find gluten-free soy sauce, look for gluten-free tamari, which, unlike soy sauce, is traditionally made without or with very little wheat.
- The nutrition facts provided below are estimates.