A reliable stir-fry sauce balances savory, sweet, acidic, aromatic, and thickening ingredients while remaining adjustable for the food in the pan.

Equipment

• Jar with lid
• Measuring spoons
• Whisk

Ingredients

• ⅓ cup / 80 ml low-sodium broth
• 3 tablespoons / 45 ml low-sodium soy sauce
• 1 tablespoon / 15 ml rice vinegar
• 2 teaspoons / 8 g brown sugar or honey
• 1 teaspoon / 5 ml toasted sesame oil
• 2 teaspoons / 6 g cornstarch
• 2 teaspoons grated ginger
• 1 garlic clove minced

Preparation

• Measure all ingredients before cooking.
• Use cold broth so cornstarch disperses.

Step-by-step directions

1. Combine all ingredients in jar and shake until no cornstarch remains on bottom.
2. Taste a drop before use; adjust acid or sweetness in ½-teaspoon amounts.
3. Shake again immediately before pouring into hot pan.
4. Add after proteins and vegetables are nearly cooked.
5. Bring sauce to a full simmer 1–2 minutes until glossy and thickened.

How to tell it is ready

Sauce coats a spoon and leaves no raw starchy taste.

Substitutions and variations

• Use tamari for gluten-free sauce.
• Use maple syrup instead of sugar.
• Replace broth with water for a lighter sauce.

Common problems

• Lumps: cornstarch entered hot liquid before dispersing.
• Too salty: regular soy sauce and salty broth were combined.
• Too thick: add water 1 tablespoon at a time.

Allergen and safety notes

Contains soy and sesame; many soy sauces contain wheat. Sauce that contacts raw meat must be boiled thoroughly.

Storage and reheating

Store unused clean sauce refrigerated up to 4 days; shake before use. Do not save sauce that contacted raw food.

Serving ideas

Use with about 1 lb / 450 g protein and 5–6 cups vegetables.

This is a framework; taste after ingredients add their own salt and moisture.