This is my version of a restaurant style stir fry sauce. Use it for all different types of stir fry recipes that include veggies and protein such as chicken, beef, shrimp, or tofu.
If you don’t want animal products leave out the oyster sauce, and if you can’t have soy try substituting coconut amino in place of the soy sauce.
No this isn’t spicy, so if you like a spicy stir fry add 1 to 2 tsp. of red pepper flakes or more if you are related to the devil and love to feel the burn.
Since the sauce does contain cornstarch as the thickening agent, don’t forget to let it come to a low boil and cook it for a bit to reach the desired level of thickness you like and to cook the raw cornstarch.
Whip up a batch of this delicious stir fry sauce as you meal plan on the weekends. Store it in a container that can be shaken or stirred to dissolve the cornstarch clumps prior to cooking. By taking the time to make this sauce, and to cut up the other ingredients for a stir fry such as the assorted vegetables and meat, before you know it a quick weeknight meal is born.
Mix all ingredients in a large measuring cup or bowl. Stir thoroughly and pour over cooked stir fry. Over medium high heat bring to a boil. Cook the sauce until thickened. If the mixture gets too thick add a little water to your stir fry to thin it to your liking. This recipe doubles great!