Here's the best ever all-purpose stir fry sauce that you can make in just a couple of minutes, and can use it with vegetables, chicken, fish, meat, or tofu. It's so easy to make and can be used to make stir-fries, to season meat and fish, or as a marinade.
To a jar, add the cornstarch and soy sauce and give it a quick whisk so that there are no lumps in the sauce.
Add the rest of the ingredients, screw on the lid, and give it a good shake.
How to Use the Stir Fry Sauce
In a wok or a large pan, heat 1 tablespoon of oil, add grated ginger and garlic, and cook for 1 minute.
Add the vegetables, if using bok choi then use just the stems. And saute for 2 minutes stirring with a spatula or a wooden spoon.
Then add any leafy greens that you're using along with the noodles (if using), about 5 tablespoons of the stir fry sauce (or more if needed), about 5 tablespoons of water (enough for a stir fry for 2 people), and cook together for one more minute. If needed add more sauce.
Remove from heat and serve.
Always make sure to shake the jar very well before using the sauce, as the cornstarch tends to settle at the bottom of the jar.
If your sauce has not thickened enough, just thicken with a cornstarch slurry.
Always start your stir fry by sauteing grated garlic and ginger, preferably fresh for a better flavor.
The sauce always goes in last in the stir fry, so only add it after cooking the protein, vegetables, and adding the noodles.
Store leftover sauce in the fridge in a tightly covered jar for up to 6 months providing that you don't add any additional ingredients (just the 5 main ingredients listed above or in the recipe card + hoisin or oyster sauce if using).
Freeze the stir fry sauce in individual portions using an ice cube tray, then add cubes to make stir fries, soups, sauces, or to flavor meat and even sandwiches.