Quick Stir-Fry Sauce 20.000

Dixie D. Vereen for The Washington Post

Sep 6, 2016

Salty, tangy and lightly spicy, this is a great sauce to have in your repertoire when you need to pull together a fast meal out of whatever’s in the refrigerator. Toss it with leftover rice or noodles, vegetables and any kind of protein for an impromptu dish of fried rice or lo mein, or use it as a marinade for chicken, beef or tofu.

Add it to the Basic Coconut Curry Sauce with some Cashew Cream (see related recipes), a squirt of lime juice and Sriracha to give it a Thai-inspired flavor, or substitute it for that packet of dried seasoning the next time you mix up a late-night bowl of ramen.

Make Ahead: The sauce can be refrigerated for up to 4 weeks.


Servings:
20

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 20 servings; makes 1 1/4 cups

Ingredients
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup no-salt-added vegetable broth
  • 1 tablespoon honey or agave nectar
  • 1 teaspoon vinegar
  • 2 teaspoons ground ginger
  • 2 cloves garlic, minced

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Directions

Combine the soy sauce, broth, honey or agave nectar, vinegar, ginger and garlic in a mason jar. Seal and shake well, until incorporated. Use right away, or refrigerate for up to 4 weeks.

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Recipe Source

From Washington food writer and editor Kristen Hartke.

Tested by Kristen Hartke.

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