Stir Fry Sauce

1. Combine cornstarch and water in a mason jar until smooth. Then add in all the remaining ingredients. Fasten the lid, and shake until fully incorporated. (Alternatively, you can mix everything in a bowl with a whisk.) 2. Warm 1 tablespoon of oil in a large nonstick skillet or wok over medium-high heat. 3. Add 1 pound of protein (cubed chicken, sliced beef or pork, or thawed shrimp) and cook until browned and almost cooked through. (Time will vary depending on the protein.) Transfer to a clean plate. 4. Add 1 more tablespoon of oil and 6 cups of chopped vegetables (onion, broccoli, snow peas, carrots, bell peppers, etc.) to the pan. Stir fry until crisp-tender, about 4 minutes. 5. Return the protein back to the pan, along with the stir fry sauce. Cook, stirring to distribute, until the sauce has thickened, about 2 minutes or until desired thickness is reached. 6. Serve over hot cooked rice.

Delicious results! Very tasty. There was a little heat to it but nothing overpowering. I don't like to have my stir fry swimming in sauce and this gave me the perfect result. Will be my go to.

Added oyster sauce (1-2 tbsp)

Added a bit of Chinese five spice instead of chilli flakes as I don't like peppers/spicy and it was the best stir fry sauce I've ever tasted

More ginger for those who love it is recommended, otherwise a quick easy sauce!

More ginger more better

Family approved.

This is my go to sauce for quick stir frys. Also great with lo mien noodles. I double this recipe so we have extra to top off our rice as well! I usually don’t have the dry sherry and just add extra chicken broth, it still tastes fine to us :)

I add this to a frozen stir-fry veggie blend with some chicken breast and serve over rice. Delicious!