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Easy Homemade Stir-Fry Sauce

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Who needs store bought stir-fry sauce when you can whip it up in little to no time at all. Prep in advance and have it on hand at a moments notice! Customize it to your preference with extra garlic or ginger, toasted sesame seed oil or Sriracha!
Course homemade ingredient
Cuisine Asian
Keyword condiment, from scratch, homemade, sauce, stir fry
Prep Time 5 mins
Total Time 5 mins
Servings 3 recipe servings
Calories 80
Author Laurie McNamara

Ingredients

  • 1 clove garlic grated
  • 1/2 teaspoon grated fresh ginger
  • 1/2 to 3/4 teaspoon sambal oelek chili garlic paste
  • 2 tablespoons dark brown sugar
  • 2 tablespoons cornstarch
  • 1/4 cup low-sodium tamari or low-sodium soy sauce
  • 2 tablespoon rice vinegar
  • 1 cup low-sodium broth chicken, beef or vegetable

Instructions

  • Combine all of the ingredients in a glass jar or container with a tight fitting lid. Shake to combine.
  • Pour sauce over cooked chicken, beef, pork or veggies and bring to a boil to thicken or store (unused) homemade stir-fry sauce in your fridge for up to 2 weeks and use in any recipe calling for stir-fry sauce.

Notes

*Customize it to your preference with extra garlic or ginger, toasted sesame seed oil or Sriracha!

Nutrition

Calories: 80kcal | Carbohydrates: 15g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1107mg | Potassium: 127mg | Fiber: 1g | Sugar: 8g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg