All-Purpose Stir-Fry Sauce (Brown Garlic Sauce)

Connie K's Note:

Adapted from Martin Yan's Chinese Cooking for Dummies. This is my favorite stir-fry sauce. It makes enough for two meals. Having extra on hand makes for a quick meal. My son will actually eat vegetables he can dip in the sauce! WARNING about the amount of soy sauce. When I used Kikkoman soy sauce, I found this sauce far too salty. I now use Angostura, which is much lower in salt. When adding soy sauce, start with less than half the amount and slowly add more to taste. Using vegetable broth makes this vegetarian. Yield: 1 3/4 cups (couldn't get that amount entered)

• Total Time: 20 mins
• Prep Time: 15 mins
• Cook Time: 5 mins

Ingredients:

Servings: 4

• 2⁄3; cup soy sauce
• ½ cup chicken broth
• 1⁄3; cup rice wine
• 3 ½ tablespoons sugar
• 1 tablespoon sesame oil
• ¼ teaspoon white pepper
• 2 tablespoons cooking oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 2 tablespoons cornstarch
• ¼ cup water

Directions:

1. In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper.
2. Dissolve the cornstarch in 1/4 cup water.
3. Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.
4. Add the soy sauce mixture; bring to a boil.
5. Reduce heat to medium and cook for 1 minute.
6. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.

Reviews

[Wannabe Gourmet]

Excellent! This is a keeper, definitely. Since my hubby likes pineapple in his fried rice, I used the pineapplejuice instead of the water and broth, and added Sriracha Hot Chili Sauce since we like foods on the hot side. His compliments were this was the best fried rice he has had (even from our favorite take-out). Thanks for sharing.

[Elisa72]

Easy to make, very delicious! I substituted water for half the soy sauce and found the salt content just about right. I'm glad I doubled the recipe as now I have some to keep in the fridge for another meal this week.

[WW Girl]

We needed a last minute sauce to go with our Asian meatballs and this did the trick. We had to substitute ground ginger (1/4 tsp) since we did not have fresh. I thought it worked fine but fresh would have been better or maybe a little more ground.