Chef Chris’ “Go-To” Stir Fry Sauce

Introduction and History of Chef Chris’ “Go-To” Stir Fry Sauce
Chef Chris’ “Go-To” Stir Fry Sauce is a versatile, flavor-packed addition to any kitchen, perfect for elevating simple stir-fry dishes. Inspired by classic Asian sauces, this recipe blends salty, sweet, and umami elements for a balanced sauce that complements a wide range of ingredients. Stir-frying originated in China and has become popular globally due to its quick cooking time and ability to preserve the freshness and texture of ingredients.

This sauce incorporates soy sauce, mirin, and rice wine vinegar, which are essential to many Asian cuisines, providing a complex depth of flavor. Hoisin adds a touch of sweetness and richness, while sesame oil brings a nutty aroma that enhances the overall taste. The grated ginger and garlic lend warmth and zest, typical of many Chinese stir-fry sauces. A hint of heat from red pepper flakes rounds out the sauce, making it adaptable to various vegetables, meats, and tofu.

The cornstarch slurry creates a glossy, thickened sauce that clings beautifully to stir-fried ingredients, ensuring every bite is coated with deliciousness. Easy to make and store, this “Go-To” Stir Fry Sauce is a must-have for quick and flavorful meals, providing a simple way to recreate the essence of Asian cooking at home.

Ingredients
1/2 cup soy sauce
1/4 cup Mirin
1/4 cup Rice Wine Vinegar
2 tablespoons hoisin
1 teaspoon sesame oil
1 3/4 teaspoons grated ginger
2 cloves garlic, smashed and finely minced
2 tablespoons brown sugar
2 good pinches white pepper
1 pinch red pepper flakes
2 tablespoons cornstarch
1/3 cup water

Methods
In a bowl or wide-mouthed jar, add the soy, mirin, rice vinegar, hoisin, sesame oil, ginger, garlic, brown sugar, white and red pepper. Stir or lid and shake if using a jar. In a small cup, add the cornstarch then drizzle in cool water, stirring with a fork until the mixture is well blended. Add to the rest of the ingredients. Note: If it is difficult to transfer all the cornstarch mixture, use a little of the sauce to pour back into the cup, stir, and then pour back into the sauce.

Stir well or shake sauce ingredients together. If made in a bowl, transfer to a jar or bottle. Store in the refrigerator. Keeps well for several weeks. Mixture will settle; stir together before using.

Use about 1/2 cup per standard stir fry, added after all ingredients are cooked. Simmer for about 1 minute while stirring or tossing ingredients together with the sauce.
Comments and suggestions are highly recommended and answered.

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