Prep Time 2 minutes minutes
Total Time 2 minutes minutes
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.
Calories: 153kcal | Carbohydrates: 16g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 3243mg | Potassium: 123mg | Fiber: 1g | Sugar: 7g | Calcium: 12mg | Iron: 1mg