With just the right balance of spice, sweetness, and umami, this stir-fry sauce brings the perfect blend of flavors to your favorite stir-fries.
1/2 cup low-sodium chicken broth
1 1/2 tablespoon low-sodium soy sauce
1 tablespoon Chinese Shaoxing cooking wine or dry sherry
1 1/2 teaspoon chile garlic sauce
1 1/2 tablespoon sugar
1 tablespoon ketchup
1 teaspoon cornstarch
1 tablespoon cold water
Combine the broth, soy sauce, Shaoxing wine, chile garlic sauce, sugar, and ketchup in a saucepan over medium-high heat. Bring the sauce to a boil.
Stir together the cornstarch and water. Stir into the sauce. Reduce the heat to medium and cook, stirring constantly, until the stir-fry sauce is thick and glossy, about 1 minute.
Let the sauce cool. Add to your favorite stir-fry or store the stir-fry sauce in a covered container in the refrigerator for up to 1 week.
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