Stir Fry Sauce

• servings: Servings: 8
• active time: 2 mins
• total time: 7 minutes

Ingredients

1X 2X 3X

1/3 cup + 2 tablespoons reduced sodium soy sauce or tamari

1/4 cup toasted sesame oil

1 tablespoon cornstarch

Directions

Add the soy sauce, sesame oil, and cornstarch to a mason jar. Screw on the lid and shake to combine

Be sure to use this stir fry sauce with fresh minced garlic and fresh minced ginger in your stir fry (cooked with your vegetables/protein), as stated in the post. This is what will give it the "wow" factor.

Once your stir fry is mostly cooked, add the stir fry sauce and heat an additional 3 – 5 minutes, or until the sauce thickens and coats the stir fry ingredients. This is important, as the corn starch needs a few minutes to thicken up.

READ THIS RECIPE NOTE – this is intended to cover around 8 servings of stir fry, served over UNSALTED rice or noodles. Otherwise it will be too salty. It is a highly concentrated sauce. A little goes a long way! If you are making a small stir fry, start by adding a few tablespoons of sauce at a time until desired saltiness.

Notes

To make this recipe gluten free, use gluten free soy sauce or tamari.

To see examples of how much food this sauce will cover, check out several of my recipes using this sauce. Cabbage Stir Fry, Stir Fry Vegetables, Ramen Noodle Stir Fry