1 1/2 teaspoon sesame oil 1/2 teaspoon minced garlic 1/2 teaspoon minced ginger 1/2 cup chicken broth 1 tablespoon soy sauce 1 tablespoon brown sugar 1/8 teaspoon Tabasco sauce 1/2 teaspoon salt 1/4 teaspoon black pepper 1 1/2 teaspoon lemon or lime juice 1 1/2 teaspoon cornstarch 1 tablespoon rice wine or sherry
Heat the sesame oil in a small saucepan. Add the ginger and garlic and stir-fry 15-30 second over medium heat to bring out the flavor. Add the chicken broth, soy sauce, brown sugar, Tabasco, salt, pepper, and lemon juice. Bring just to a boil, stirring. Dissolve the cornstarch in the wine and whisk into the sauce. Heat until sauce thickens and reaches a full boil.
Simmer for 30 seconds. Remove from the heat and set aside.
misty COMMENT: Please check the print version of the recipes because not all the ingreadents are coming through
CDKitchen Staff Reply: I'm not seeing anything wrong with the print version of this recipe. All the ingredients seem to be there just like the version above. Can you be more specific?
Oct 30, 2013
I agree, way better than the bottled stuff or even worse the dry mix kind! I think you can probably store this for a while too - so if you're going to have stir fry twice in a week make up a double batch at once.
Mar 9, 2013
New to the Kitchen REVIEW:
Thank you so much for posting this recipe. i thoroughly enjoyed making the sauce. Since I'm new to the kitchen, I was surpriesed how easy it was to make (once i found the ingredients). I'm obsessed with stir fry and so tired of the store bought stuff- i thought i'd give this homemade sauce a try. It worked out great. Thanks again!
Aug 15, 2011
Love it... added great flavor 100 times better then the prepackaged crap you buy at the store!!! Kids and hubby loved it too. Thank you.
Oct 25, 2010
This sauce was PERFECT for my stir fry, even though I had to sub water for the broth and wine! It was so delicious... thanks for posting!
Jul 13, 2010
This stir fry sauce got rave reviews from my kids, ages 8- 15. Love the fresh ginger flavor. I doubled the recipe and used rice wine vinegar. Next time I will probably use less salt. I've been looking for a good (not too) basic stir fry sauce, and this is my new standard.
Jul 27, 2009
This recipe was super easy and very delicious!
Feb 13, 2009
Guest Foodie REVIEW:
I found this sauce to lack slightly in flavor (perhaps too much broth?). It seems to be a good starting point, though, to create your own sauce.
Jun 9, 2008
really good. used rice noodles. i substituted flour for the corn starch (just double it). and I used cayenne powder instead of tobasco and i used regular sugar instead of brown sugar. it turned out very tasty.
Mar 26, 2008
This is some good stuff and very easy to make. No need to order chinese out.
Jan 19, 2008
Guest Foodie REVIEW:
This was so yummy! Next time I will double the recipe because the sauce was so good I wanted more on my chicken and veggies. Got a thumbs up from my picky 8 year old too. Not too spicy at all. I did lessen the pepper to 1/8 t. And I used white cooking wine in place of the sherry since that's all I had on hand. Will be putting this in my recipe book.
Jun 8, 2007
lostinwa Member since: June 8, 2007 REVIEW:
I have made this twice now it is excellent, the first time I made it I made it the way it is and I don't care for hot sauce so I omitted that and I can't have any amount of alcohol so I substituted water and it worked beautifully. The second time I made it done it the same way except I doubled the recipe, which made the stir fry superb if you like a lot of stir fry sauce on your stir fry.