Chinese Stir Fry Sauce
Are you ever in the mood for really good Chinese food, but don’t feel like spending money on take-out? You’ve got to try my husband’s stir-fry recipe! It’s far and away the best one I’ve tasted, and I’ve tasted quite a few.
The Best Stir-Fry Sauce
- ½ cup soy sauce
- ½ tsp sriracha
- 1/8 cup red wine vinegar
- 1 Tbs sesame oil
- 1 Tbs toasted sesame seeds
- 2 Tbs sugar
- 1 Tbs sherry
- 2 tsp cornstarch mixed with water
- 3 garlic cloves finely chopped
- 3 scallions, sliced
- 1” peeled chopped ginger
- Mix together all the ingredients until the cornstarch in a measuring cup.
- Fry any meat or tofu that you’ll be putting into your stir-fry (if frying tofu, don’t forget to press it for half an hour or so between some paper towels to get rid of the water – it’ll fry better). If you’re making noodles to mix with your stir-fry, boil them now (sometimes I use Hong Kong style noodles (the ones that come dried in little balls within the package – you boil them for three minutes before frying them, so put them in to boil now).
- Set meat aside in another container.
- Fry the whites of the onions, the garlic and ginger and onions if you’re putting in onions.
- Add the rest of your vegetables. Fry until nearly cooked.
- Drain the noodles while the veggies are cooking.
- Add the dissolved corn starch to your sauce and blend well.
- Add meat/tofu and then the sauce to your veggies.
- When sauce begins to thicken (which it does after it’s been boiling for a few minutes), add in your cooked noodles (or if you prefer the noodles separate, fry them in a little vegetable oil and ½ tsp sesame oil in a separate pan)
Serve immediately and enjoy!