Toss out the bottled stir-fry sauces! It's time to make our own! This is an easy, fresh alternative to enliven your next stir-fry.
A perfect stir-fry sauce hits all the right flavor notes: salty, sweet, acidic, and spicy. It's this balance that makes it hard to find a great recipe. This one gets it right.
Try this sauce on your next stir-fry! When your ingredients are finished cooking, turn off the heat and drizzle on the sauce. Don't drown your veggies in sauce—just a little will do.
Ginger Garlic Stir-Fry Sauce
- 2 tablespoons canola oil
- 2 cloves garlic, minced
- 2 tablespoons ginger, minced (about 1” piece)
- 1/2 teaspoon red pepper flakes
- 2 teaspoons corn starch
- 6 tablespoons cool water
- 4 tablespoons soy sauce or tamari (for info on tamari click here)
- 4 tablespoon mirin (or sherry cooking wine) (for info about mirin click here)
- 2 tablespoon, plus 2 teaspoons, rice wine vinegar
- In a small saucepan, add oil, garlic, ginger, and red pepper flakes. Saute on low heat for 2 minutes, stirring occasionally.
- In a small bowl, add corn starch and water. Stir with a spoon until corn starch is dissolved. Add soy sauce, mirin, and rice vine vinegar. Stir to combine.
- Add the soy sauce mixture to the pan. Keep heat on low and stir until sauce is bubbly and thickened, about 2 minutes.
- Drizzle onto your favorite stir-fry after your ingredients are cooked.