What To Know
- Stir in a tablespoon of hoisin sauce for a rich and savory flavor.
- Store the leftover stir fry sauce in an airtight container in the refrigerator for up to 3 days.
- Yes, you can make the sauce ahead of time and store it in the refrigerator for up to 3 days or freeze it for up to 3 months.
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 1/4 cup chicken broth
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1/4 teaspoon red pepper flakes (optional)
Step-by-Step Instructions
1. Whisk together the wet ingredients: In a medium bowl, whisk together the soy sauce, rice vinegar, brown sugar, chicken broth, sesame oil, garlic, and ginger.
2. Create the cornstarch slurry: In a separate small bowl, whisk together the cornstarch and water until smooth.
3. Bring the sauce to a simmer: Add the cornstarch slurry to the wet ingredients and bring the mixture to a simmer over medium heat.
4. Cook until thickened: Continue to simmer the sauce, stirring occasionally, until it thickens to your desired consistency.
5. Optional: Add red pepper flakes: If you prefer a spicy sauce, stir in the red pepper flakes.
6. Remove from heat and set aside: Once the sauce has thickened, remove it from the heat and set it aside while you prepare your stir fry.
Tips for a Perfect Sauce
- Taste and adjust: Taste the sauce as you cook it and adjust the seasonings as needed.
- Use fresh ingredients: Fresh garlic and ginger will enhance the flavor of the sauce.
- Experiment with different vinegars: You can substitute rice vinegar with white vinegar or apple cider vinegar for a slightly different flavor profile.
- Add other ingredients: Feel free to add other ingredients to your sauce, such as honey, sriracha, or hoisin sauce.
Variations on the Classic Stir Fry Sauce
- Sweet and tangy: Add a tablespoon of honey or maple syrup for a sweeter sauce.
- Garlic lover’s delight: Double the amount of minced garlic for a more pronounced garlic flavor.
- Spicy kick: Add an extra 1/2 teaspoon of red pepper flakes for a spicy sauce that will ignite your taste buds.
- Hoisin heaven: Stir in a tablespoon of hoisin sauce for a rich and savory flavor.
Pairing the Sauce with Pork
- Marinate your pork: Marinate your pork in the stir fry sauce for at least 30 minutes before cooking to enhance the flavor.
- Stir-fry perfection: Heat a large skillet or wok over high heat. Add a little oil and stir-fry your pork until browned on all sides.
- Add vegetables: Add your favorite vegetables, such as broccoli, carrots, or bell peppers, and stir-fry until tender-crisp.
- Pour in the sauce: Pour in the stir fry sauce and cook until the pork and vegetables are evenly coated.
- Garnish and serve: Garnish your pork stir fry with green onions, sesame seeds, or chopped peanuts and serve immediately over rice or noodles.
The Art of Storage
- Refrigerate: Store the leftover stir fry sauce in an airtight container in the refrigerator for up to 3 days.
- Freeze: You can also freeze the sauce in an airtight container for up to 3 months. Thaw the sauce in the refrigerator overnight before using.
Answers to Your Most Common Questions
- What can I substitute for soy sauce? You can substitute soy sauce with tamari or coconut aminos.
- Can I use other types of vinegar? Yes, you can use white vinegar or apple cider vinegar instead of rice vinegar.
- How do I thicken the sauce if it’s too thin? Add a little more cornstarch slurry (equal parts cornstarch and water) to the sauce and cook until thickened.
- How do I make the sauce spicier? Add more red pepper flakes or sriracha to taste.
- Can I make the sauce ahead of time? Yes, you can make the sauce ahead of time and store it in the refrigerator for up to 3 days or freeze it for up to 3 months.
