Asian Stir Fry Sauce Recipe - Allrecipes.com
Asian Stir Fry Sauce Recipe
  • READY IN 15 mins

Asian Stir Fry Sauce

Recipe by  

"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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Original recipe makes 1 -1/2 cups Change Servings

Directions

  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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 5 mins
  • READY IN 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 20, 2010

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 ground ginger for the minced. It turned out amazing.

 
Most Helpful Critical Review
Nov 03, 2008

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 left out the corn syrup. The flavor was very good though!

 
Jul 20, 2013

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

 
Nov 01, 2010

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 and followed the remaining suggestions of others: cutting the corn starch in half, adding only a fraction of the corn syrup, being generous on the red pepper flakes, and increasing the ginger by about half. This is definitely a keeper that we'll use often.

 
Feb 22, 2011

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, broccoli, celery, tomato, green pepper, & onion, stir-fried in olive oil, sherry & hot oil) & brown rice. Will definitely be making again!

 
Sep 30, 2008

Very Salty! Not very Healthy!

 
Aug 12, 2010

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 wonderful. It had the perfect balance of sweet and salty... definately NOT bland!

 
Jul 02, 2010

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.

 

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Nutrition

  • Calories
  • 77 kcal
  • 4%
  • Carbohydrates
  • 16.3 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1.1 g
  • 2%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 10.7 g
  • 21%
  • Sodium
  • 632 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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