Please consult the OU's guidelines for checking fruits and vegetables.

Stir-Fry Sauce
Stir-Fry Sauce Eileen Goltz | Meat
25 minutes 10 minutes
15 minutes
Approx. 1 cup

  • 1½ teaspoons sesame oil
  • ½ teaspoon minced garlic
  • ½ teaspoon minced ginger
  • ½ cup chicken broth
  • 1 Tablespoon soy sauce
  • 1 Tablespoon brown sugar
  • ⅛ teaspoon Tabasco
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1½ teaspoons lemon or lime juice
  • 1½ teaspoons cornstarch
  • 1 Tablespoon rice wine or sherry

  1. In a small sauce pan heat the sesame oil. Add the ginger and garlic and stir-fry 15 to 30 seconds over medium heat. Add the chicken broth, soy sauce, brown sugar, Tabasco, salt, pepper, and lemon juice. Bring just to a boil, stirring.
  2. In a small bowl dissolve the cornstarch in the wine and then whisk the mixture into the sauce. Heat until sauce thickens and reaches a full boil. Simmer for 30 seconds. Remove from the heat and set aside.
  3. Stir-fry your choice of meat or poultry till almost done, add the veggies, cook to heat throughout, and then add the sauce. Continue to cook just to heat and serve.
  • This recipe can be doubled or tripled.