All-Purpose Stir-Fry Sauce

• 份量: 2 cups
• 准备时间: 5 minutes
• 总时间: 5 minutes

配料

1 1/4 cups low-sodium chicken or vegetable broth

1/2 cup tamari or soy sauce

2 tablespoons Shaoxing wine or dry sherry

2 tablespoons packed light or dark brown sugar

1 tablespoon rice vinegar

1 1/2 teaspoons garlic powder

1 1/2 teaspoons ground ginger

1 teaspoon toasted sesame oil

Optional spice: Sriracha, sambal oelek, or other Asian hot sauce

Optional thickener: 2 teaspoons cornstarch for every 1/2 cup sauce

步骤

Measure and stir. Place 1 1/4 cups chicken or vegetable broth, 1/2 cup tamari or soy sauce, 2 tablespoons Shaoxing wine or dry sherry, 2 tablespoons packed brown sugar, 1 tablespoon rice vinegar, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons ground ginger, and 1 teaspoon toasted sesame oil in a pint jar or medium bowl. Whisk or stir with a fork until the sugar is dissolved.

Add spice (optional). If desired, add an Asian hot sauce 1 teaspoon at a time, tasting with each addition, until desired heat level.

Add thickener (optional). For a thicker sauce, whisk 2 teaspoons cornstarch into 1/2 cup sauce until dissolved right before using (skip the cornstarch if making a noodle stir-fry).

Use in stir-fries. We recommend 1/2 cup sauce for:

Option 1: 2 pounds protein and vegetables

Option 2: Noodles (cook 12 ounces fresh or 8 ounces dried) + 1 pound protein and vegetablesCook all proteins, vegetables, and/or noodles first and toss together in the pan. Add the stir-fry sauce last, cooking and tossing until everything is well-coated and the sauce is thickened if using cornstarch. Add more sauce 1 tablespoon at a time if desired.

营养

• 每份大小: Serves 4
• 卡路里: 122 cal
• 总脂肪: 1.4 g
• 饱和脂肪: 0.2 g
• 不饱和脂肪: 0.0 g
• 胆固醇: 0 mg
• 钠: 1800.7 mg
• 总碳水化合物: 24.0 g
• 膳食纤维: 0.7 g
• 总糖: 4.7 g
• 蛋白质: 3.0 g