All in One Stir fry Sauce

ll in one sauce is a pre-made sauce that can be added to your stir fry, which will add flavor to the entire dish.

You can buy commercially made stir-fry sauce in most grocery stores, but hey that takes the fun out of cooking, besides it limits the dishes that you can make.

The basic stir fry sauce formula is vary simple and is the foundation you use to build dozens and dozens of different stir-fry sauces.

Basic Sauce
1 cup of broth (Beef, Chicken or Vegetable)
2 tsp. Soy or Tereoke sauce
2 Tbs. Corn Starch (for thickening)

Extra Ingredients
You can stop with the base but it would taste a bit blaine. There are so many different ingredients you could add to really give your stir-fry that authentic oriental flavor.
  • Ginger (a little goes a long way)
  • Five Spice
  • Garlic
  • Black Bean Sauce
  • Hoisin Sauce
  • Curry

Your imagination is your limit. Here are some that I came up with Give them a try and make some of your own. Then let the world give them a try.


Ginger Chicken

1 Cup Chicken Broth
2 Tbs. Tereoke sauce
1/4 tsp. Ginger Poweder
1/4 tsp. Ground Garilc
2 Tbs.Corn Starch

Mix all ingredeance in a

Walnut Chicken:

1 Tbsp Teriyaki sauce
1 Tbsp soy sauce
1 Tbsp sherry
Dash Tabasco sauce
2 Tbsp cornstarch

Just whisk everything together.


1 1/ 2 tsp. sesame oil
1/ 2 tsp. minced garlic
1/ 2 tsp. minced ginger
1/ 2 cup chicken broth
1 Tbs. soy sauce
1 Tbs. brown sugar
1/ 8 tsp. Tabasco
1/ 2 tsp. salt
1/ 4 tsp. pepper
1 1/ 2 tsp. lemon or lime juice
1 1/ 2 tsp.cornstarch
1 Tbs. rice wine or sherry

Heat the sesame oil in a small saucepan. Add the ginger and garlic and stir-fry 15-30 second over medium heat to bring out the flavor. Add the chicken broth, soy sauce, brown sugar, Tabasco, salt, pepper, and lemon juice. Bring just to a boil, stirring. Dissolve the cornstarch in the wine and whisk into the sauce. Heat until sauce thickens and reaches a full boil. Simmer for 30 seconds. Remove from the heat and set aside.


1/ 2 tsp. pepper
2 Tbs. soy sauce
3 Tbs. chicken broth
1 Tbs. sugar
2 1/ 4 tsp. lemon juice
1/ 3 cup sesame oil
2 1/ 4 tsp. minced garlic
1 tsp. cornstarch mixed with 1 1/ 2 tsp. water

Combine the pepper, soy sauce, chicken broth, sugar and lemon juice. In a small saucepan heat the sesame oil. Add the garlic and saute 1 minute until soft but not browned. Add the soy sauce mixture and bring just to a boil. Whisk in the cornstarch mixture and let boil 20 seconds. Remove from the heat.

Chicken and pea pods:

1/2 cup rice vinegar
1/4 cup honey
2 Tbsp soy sauce
1 Tbsp grated orange zest
1 tsp. crushed red pepper flakes

Bring first 3 ingredients to a boil, then remove from heat. Add zest and red pepper just before pouring over chicken in wok.

Cashew Chicken Sauce:

2 teaspoons rice wine or sweet white wine
1 egg white
1 teaspoon cornstarch
1 teaspoon salt
3 teaspoons soy sauce
Dash each black pepper and sugar
Optional: a little Tabasco or red pepper flakes

Marinate chicken in sauce 10 minutes before stir-frying.




1 1/ 2 tsp. sesame oil
1/ 2 tsp. minced fresh ginger
1/ 2 tsp. minced garlic
1/ 2 cup chicken broth
2 whole anise stars
1 1/ 2 tsp. red wine vinegar
1 Tbs. soy sauce
1/ 2 tsp. salt
1 tsp. hoisin sauce
1/8 tsp. Tabasco sauce
1/ 8 tsp. crushed red pepper flakes
1/ 4 tsp. pepper
1/ 8 tsp. 5 spice powder
2 tsp. cornstarch dissolved in 1 Tbs. water

Heat the oil in a small saucepan. Add the ginger and garlic and saute 1 minute until softened but not browned. In a bowl combine the remaining except for the cornstarch mixture. Add them to the saucepan andbring to a simmer, covered, for 10 minutes. Remove star anise. Whisk in the cornstarch mixture and let boil 1-2 minutes. Taste and add more Tabasco if desired.

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