Stir Fry Sauce Recipes

I like putting together a stir fry meal.  It is quick, delicious, and nutritious.  I just toss in whatever vegetables I want, sliced fresh ginger, and minced garlic.  I usually serve it over rice, but sometimes I just eat it as it comes out of my wok!  Here are my go to sauce recipes. . . I've never been a fan of bottled sauces.

2 tablespoons cornstarch

1/4 cup soy sauce

1/4 cup water

2 tablespoons rice wine vinegar

1 tablespoon sesame oil

1 tablespoon brown sugar

1/2 cup soy sauce

1/2 cup chicken broth

2 tablespoons cornstarch

1 tablespoon garlic, minced

1 tablespoon fresh ginger, minced

1 tablespoon brown sugar

1 tablespoon olive oil

1 teaspoon rice vinegar

1/3 cup plus 2 tablespoons soy sauce

1/4 cup sesame oil

1 tablespoon cornstarch

For all of the above, whisk together the ingredients and use sparingly in a stir fry meal.  Store in the refrigerator in tightly sealed container for several weeks.  I like my Lodge Manufacturing cast iron woks.  I have a 14 inch one and a 9 inch.  The smaller one is great for a nice meal for me.  But if I have company or want left overs, the larger one works fine.