This stir-fry sauce created by opinionatedchef is great–you can keep it on the pantry shelf at room temperature. It’s basically a sauce for stir-fried veggies–just chuck it on at the end of cooking. ptrefler suggests adding some cayenne or chili-garlic sauce if you like a spicier sauce.

Stir-fry Sauce

3 Tbsp. cornstarch
1/3 cup cold water
1/2 cup plus 1 Tbsp. soy sauce
1/2 cup plus 1 Tbsp. rice wine vinegar
1/4 cup curry powder (Sun Brand Madras Curry Powder recommended)

Add some water to cornstarch to make a paste, then add all remaining ingredients and mix well. Store at room temperature, but mix well before each use, as cornstarch will settle on bottom in a thick mass.

To use: Stir-fry vegetables at highest heat; when done, add enough sauce to coat, stir, and bring to a boil to thicken cornstarch. If the sauce is too thick, immediately add some water and stir well.

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