Stir Fry Sauce
Serves: 1 cup
Total Cook Time: 10
Prep Time: 10
Cook Time: 0
Ingredients
- 1/2 cup low sodium vegetable broth (or chicken broth - obviously makes this not vegan…)
- 1/3 cup low sodium soy sauce
- 2 tbsp honey
- 2 tsp sesame oil
- 2 tbsp minced fresh ginger
- 3 cloves minced garlic
- 1 tbsp cornstarch
- crushed red pepper flakes, sriracha, or sweet chili sauce (spiced to your taste)
Instructions
- Combine all ingredients in a jar or bowl
- Whisk or shake until fully combined
- Use immediately or store in an airtight container in the fridge for up to one week
- When making stir fry:
- Heat 1 tbsp of oil in a large skillet or wok
- Add 1 lb of protein and cook until browned and almost cooked through
- Transfer protein to a clean plate
- Add 1 more tbsp of oil and 6 cups of chopped vegetables
- Stir fry until crisp-tender
- Return the protein to the pan
- Add 1 cup of stir fry sauce and cook 2 to 3 minutes, until the sauce has thickened, stirring evenly to distribute the sauce
- Serve over cooked rice
