All-Purpose Stir-Fry Brown Sauce with Garlic
Ingredients:
1/3-2/3 cup soy sauce (taste test)
1/2 cup chicken broth (can sub water)
1/3 cup rice wine
3 1/2 tablespoons sugar
1 tablespoon sesame oil
1/4 teaspoon white pepper
2 tablespoons cooking oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons cornstarch
1/4 cup water
Directions:
- In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper.
- Dissolve the cornstarch in 1/4 cup water.
- 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.
- Add the soy sauce mixture; bring to a boil.
- Reduce heat to medium and cook for 1 minute.
- Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
- Can be added to any stir fry veggie meat combination that you have come up with
- Serve with rice
Sweet and Sour Sauce
3/4 cup white sugar
1/3 cup white vinegar
2/3 cup water
1/4 cup soy sauce
1 tablespoon ketchup
2 tablespoons cornstarch
Directions
- Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.
Pineapple Stir Fry Sauce
Ingredients
1 cup crushed pineapple + juice
1/2 teaspoon red pepper flakes
1/2 teaspoon mined ginger (fresh)
1/8 teaspoon black pepper
1 teaspoon cumin
2 tablespoons brown sugar
2 tablespoons vinegar
2 teaspoons soy sauce
1/4 cup water
1 teaspoon cornstarch
Directions
- Mix together all ingredients except for water and cornstarch, and bring to a boil over medium heat.
- Remove half the sauce and puree using a hand blender or regular blender.
- Return to pot and add water and cornstarch mix, stirring constantly until the mixture thickens.
Uses
- Marinate your tofu/meat in it before frying
- Add to your stir fry for the last few minutes of cooking