Three Flavor Stir Fry Sauce

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Preparing this sauce makes your house smell fabulous. It features three of the important flavors in Chinese cooking: ginger, garlic, and scallion.   Makes 4 cups

Vegetable oil (like canola) to cook
1/2 cup minced garlic
1/2 cup minced ginger
1 cup scallions, white and light green in 1/4" slices
1 cup dry white wine (or rice wine)
1/2 cup soy sauce
4 cups chicken stock
pinch of red pepper flakes (optional)
2 tsp corn starch, dissolved in a little warm water
2 tbl sesame oil
1. In a wok or sauté pan coated lightly with oil over medium- high heat, sauté the garlic, ginger and scallions until soft, about 2 minutes.
2. Deglaze with wine and reduce by 50 percent. Add soy sauce, chicken stock, and a few red pepper flakes for a bit of heat.   Reduce by 25 percent. Add corn starch, dissolved in a little water, to add shine and slight thickening to sauce.  Cook for a minute or two, stirring. Stir in sesame oil and remove from heat.  When cooled, store in a covered glass jar up to two weeks in the fridge.
Adapted from a Ming Tsai recipe.  Saute any meat, seafood, and/or veggies, add this sauce, and serve over rice.  Make a half batch for a smaller household.


Member since Sep 2007

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