All Purpose Stir-Fry SauceCourse: DinnerCuisine: AsianDifficulty: Easy
This recipe makes about 2 cups of Stir-Fry sauce, which is enough for 1 1/2 lbs of meat and 4-5 cups of vegetables. This is a versatile recipe that can be customized for either Chicken or Beef Stir-Fry, depending on which broth you use.
- In a large glass measuring cup (at least 3 cup capacity), whisk together cornstarch and 1/4 cup broth to fully dissolve cornstarch (this is called making a slurry). Add the rest of the broth, and the remaining ingredients, and whisk well to combine. After stir-frying meat and veggies, remove them from pan/wok. Pour stir-fry sauce into now empty pan and bring to a boil over medium high heat, whisking frequently. Allow sauce to boil for about 1 minute, stirring every 10 seconds or so. Turn heat to low and immediately add cooked meat and vegetables to sauce. Be careful not to let sauce burn (some electric burners take a long time to cool down, if this is the case with your stove, it is better to remove the pan from the burner completely before you add the meat).