Asian Stir Fry Sauce

Asian Stir Fry Sauce

"Sesame, ginger, hot pepper and garlic add Asian flavors to this versatile sauce--either drizzled on your stir fry or used as a glaze for grilled meats."
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Ingredients

15 m servings 77 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 77 kcal
  • 4%
  • Fat:
  • 1.1 g
  • 2%
  • Carbs:
  • 16.3g
  • 5%
  • Protein:
  • 10.7 g
  • 21%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 632 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Stir corn starch, brown sugar and crushed red pepper together in a small saucepan OR 1-quart microwaveable dish. Add remaining ingredients; stir well.
  2. Cook over medium heat (OR microwave on HIGH (100%) for 2 minutes) stirring occasionally. Heat until mixture boils for 1 full minute. Cook and stir an additional 1 to 2 minutes, or until thickened to a syrup-like consistency.
  3. Drizzle over your favorite stir-fry just before serving. Also delicious as a glaze for grilled meats. Store covered in refrigerator for up to 2 weeks.

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Reviews

Read all reviews 69
  1. 93 Ratings

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Most helpful positive review

Great recipe. I didn't have exactly the right ingredients, I didn't have sesame oil, dry sherry or minced ginger. I replaced the sesame oil with veg oil, white vinegar for the sherry, and grou...

Most helpful critical review

I halved this, but felt there was too much cornstarch - it came out thick. Would recommend using less, even if this is a corn starch company recipe. :) I used rice wine instead of sherry, and le...

Most helpful
Most positive
Least positive
Newest

Great recipe. I didn't have exactly the right ingredients, I didn't have sesame oil, dry sherry or minced ginger. I replaced the sesame oil with veg oil, white vinegar for the sherry, and grou...

Quick, easy and flavorful! Only problem was I used too much :( Only need a little!

My husband loved this sauce so much, he said he would rather have this than go out to our favorite asian restaurant. We were looking for a garlic stir fry sauce, so I nearly tripled the garlic a...

I halved this, but felt there was too much cornstarch - it came out thick. Would recommend using less, even if this is a corn starch company recipe. :) I used rice wine instead of sherry, and le...

SO GOOD!! Followed other reviewers & 1/2ed the corn starch, 1/2ed the corn syrup, upped the red pepper by about 4x, & added 2 T oyster sauce. Served over wok-veggies (bok choy, carrots, brocc...

Very Salty! Not very Healthy!

This is the best stir fry sauce I've come across on AllRecipes! I followed the recipe exactly (although omitted corn syrup b/c I simply don't keep it in my pantry), and I thought it was wonderfu...

This is great, I didn't have any oil so I added 2 TBS of peanut butter. It made it more of a Thai dish however, my whole family loved it.

I followed the recipe exactly. But was a bit bland. I had to doctor it up by adding 2T oyster sauce and 4 T plum sauce. After the additions it was good. I am still looking for a better stir fry ...

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