Easy, 3-Ingredient Stir-Fry Sauce
Serves 6
5 mins prep
5 mins cook
0 mins total
This simple stir-fry sauce recipe is easy and quick. It's my go-to recipe for a weeknight and it pairs well with beef, chicken, or basic stir-fried veggies as pictured above.
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Measure broth into a large spouted measuring cup and add 2 tbsp of the soy sauce. Taste it, and add remaining soy sauce to taste (see notes).
Whisk in the corn starch until completely dissolved. It'll be cloudy, this is normal.
TO COOK STIR-FRY SAUCE SEPARATELY
Pour the sauce to a medium saucepan, turn heat to high and bring to a boil. The sauce is done once it goes from a thin consistency and muddy opaque colour to a glossy, clear caramel colour and thicker consistency.
TO COOK THE SAUCE IN THE STIR-FRY
Once your stir fry is 90% done (veggies are crisp-tender, meat is cooked through) pour the sauce over everything.
The sauce will come to a rapid simmer and thickens typically in less than a minute. The sauce is done once it goes from a thin consistency and muddy opaque colour to a glossy, clear caramel colour and thicker consistency. (If you prefer a thicker sauce, see notes below).
