Stir Fry Sauce
When I packed up to move, I found a list I had been keeping of things to blog about. Wow. There are some pretty great sounding ideas on that list, and I hope to start making some of those things soon to share with you. One of those was an idea I picked up to make up the sauce for stir fry so that you don’t have to measure everything each time you want to make something Asian. None of the ingredients are very picky and this will last awhile in your refrigerator. Simply sauté your veggies and meat, then add stir fry sauce and water to finish. For a thick sauce, use equal parts stir fry sauce and water, or add more water for a thinner sauce.
- 1 cup reduced sodium soy sauce
- 1 tablespoon sugar
- 3 tablespoons sesame oil
- 1 tablespoon sesame chili oil (optional)
- ¼ cup rice wine vinegar
- ¼ cup sherry vinegar (or use all rice wine vinegar)
- ½ cup oyster sauce
- 2 teaspoons pepper
- ½ cup cornstarch
- Combine all ingredients in a covered mason jar and shake well to combine. Use ¼ cup stir fry sauce with ¼-1/2 cup water per for each serving. Store in refrigerator.