Community Pick
Kittencal's Chinese Stir Fry Sauce
"This is a wonderful stir-fry sauce that I recently developed, if you don't use all the sauce up at one time it may be refrigerated tightly sealed in a glass bottle for another time just make certain to shake it up really well before using as the cornstarch settles to the bottom, I have left the chili sauce as optional if you like some heat then add it it, this is a fairly thick sauce, for a thinner sauce you may reduce the amount of cornstarch slightly --- don't omit the sesame oil it is what makes this sauce, and if you don't have any run out and get some you will never cook Asian again without it!"
photo by LadyM46
- Ready In:
- 5mins
- Ingredients:
- 9
- Yields:
-
1 1/2 cups (approx)
ingredients
- 1⁄2 cold cup water
- 2 tablespoons cornstarch (you may reduce the cornstarch slightly for a thinner sauce)
- 4 tablespoons brown sugar (more or less if desired depending on how sweet you want it, start with 4 tablespoons)
- 1⁄2 cup low sodium soy sauce
- 1⁄2 teaspoon ginger powder
- 1⁄2 teaspoon garlic powder (increase if desired to 1 teaspoon)
- 1 teaspoon sesame oil (can use more)
- 1 teaspoon seasoned rice vinegar (optional can use more)
- 1 teaspoon hot chili sauce (optional or adjust to heat level)
directions
- In a bowl whisk the water with cornstarch until blended and smooth.
- Add in all remaining ingredients (starting with 4 tablespoons brown sugar) and whisk until blended (if not using right away whisk again before using as the cornstarch settles to the bottom).
- After mixing sample the sauce and adjust/increase the brown sugar, ginger and garlic to taste if needed (please note this sauce will taste sweeter when cooked so do not add in too much more brown sugar).
- Add this sauce to hot cooked stir-fried beef, pork or chicken cubes or strips and cook stirring until bubbly and thickened.
Questions & Replies
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Can’t go wrong with Kitencal’s recipes. They are always great. -
Can you use cane sugar that’s white for this instead of brown sugar ? -
Do I have use Ginger powder?
Reviews
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As expected, another Kittencal hit! I purchased stir fry frozen veggies and had chicken tenders and instant brown rice...this sauce made it "Asian" stir fry. I can say when I went looking for a sauce I searched "Kittencal Chinese" and THAT was it...of course I was not disappointed. If you want to cook the best, grab a Kittencal recipe -
A good tip is to use the quality name brand Asian sauces. I love Kikkoman and Lee Kum Kee sauces. You can find Kikkoman at local supermarkets. As for Lee Kum Kee, they are primarily found in Asian food marts. IMO it will make a huge difference in taste! -
This was excellent. I followed Ants36 suggestion and used two tablespoons of Hoisin sauce instead of the sugar, I increased the rice vinegar to 1 Tablespoon and upped the ginger as well. I also used chicken stock instead of water for a base. It did come out rather thick so I upped the stock to a cup. Perfect. -
Loved this! The only change I made was to use chili powder instead of chili sauce as that's all we had. I also brought the sauce to a boil to thicken it before adding to the veggies (so that we could each add the amount we wanted). It will be our go-to stirfry sauce from now on!
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Very good! I subbed orange juice for the water and Hoisin sauce for the brown sugar and was very happy with the result!
see 22 more reviews
Tweaks
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I used half regular-sodium soy sauce and half water (1/4 cup each) in place of the 1/2-cup low-sodium soy sauce. -
This was excellent. I followed Ants36 suggestion and used two tablespoons of Hoisin sauce instead of the sugar, I increased the rice vinegar to 1 Tablespoon and upped the ginger as well. I also used chicken stock instead of water for a base. It did come out rather thick so I upped the stock to a cup. Perfect.
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This was really good, easy, and used all stuff that I had easily available (not fresh ginger, which rots in my fridge, or chicken broth, which hides in my freezer and has to be thawed). It was the perfect thickness. I didn't change anything, except to possibly add a bit of seasoned vinegar, because the spoon overflowed when I was measuring it. I did use regular soy sauce instead of low sodium. My finished dish was a bit salty. However, I mixed my stir fry into ramen noodles made WITH the seasoning packet. That was probably the source of the excess saltiness. -
Very good! I subbed orange juice for the water and Hoisin sauce for the brown sugar and was very happy with the result!
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I made a batch of this up about 4 months ago and never got around to using it. For supper last night I had several left over bags of frozen veggies in the freezer that I wanted to use up so I gave this stir fry sauce a try. I shook the bottle real good to remix the ingredients. It got just the right thickness for me and the taste was also just right for me. I did not use the chili sauce (I don't like a lot of heat) and I didn't have sesame oil so I used sunflower oil instead. I will make this again.
