Savory Ginger Soy Stir-Fry Sauce
This versatile stir-fry sauce is a delightful blend of savory soy sauce, zesty ginger, and aromatic garlic, crafted to elevate your vegetable and protein dishes. Inspired by a classic recipe from Mollie Katzen’s 'Moosewood Cookbook', it offers a perfect balance of flavor with a sweet hint from honey and tang from cider vinegar. Whether you’re preparing crisp stir-fried vegetables or adding chicken for an extra protein boost, this sauce ensures every bite is packed with flavor. For those who thrive on robust garlic notes, feel free to increase the garlic for an even more intense punch. Perfect for a quick weeknight dinner or a weekend feast, this sauce will become a staple in your kitchen.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Soy sauce
1/4 cup (liquid)
Water
1 cup (warm or room temperature)
Grated ginger
1-3 teaspoons (fresh)
Garlic cloves
2 (minced)
Sesame oil
1 teaspoon (liquid)
Honey
1 tablespoon (liquid)
Cider vinegar
1 1/2 tablespoons (liquid)
Sherry wine
2 tablespoons (liquid)
Cornstarch
3 tablespoons (dry)
Instructions
1
In a medium bowl, combine the soy sauce, water, grated ginger, minced garlic, sesame oil, honey, cider vinegar, and sherry wine. Mix well until the honey is dissolved.
2
In a separate small bowl, add the cornstarch. Gradually whisk in the combined sauce mixture until smooth and well-combined, ensuring no lumps are present.
3
Heat your wok or pan over high heat. Once hot, add your stir-fried vegetables (and chicken, if using) and toss to combine.
4
Quickly pour the prepared sauce over the stir-fried ingredients, stirring vigorously from the bottom to coat everything evenly.
5
Continue to cook for a minute or two, allowing the sauce to thicken in the pan. Once the sauce reaches your desired consistency, remove from heat and serve immediately.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Ginger Soy Stir-Fry Sauce?
It is a versatile blend of soy sauce, ginger, and garlic inspired by Mollie Katzen’s 'Moosewood Cookbook', designed for vegetables and proteins.
What are the main flavor ingredients?
The sauce features soy sauce, fresh grated ginger, minced garlic, sesame oil, honey, and cider vinegar.
How do I thicken the sauce?
The sauce uses 3 tablespoons of cornstarch which thickens quickly when heated in a wok or pan.
Can I make this sauce gluten-free?
Yes, you can substitute the soy sauce with tamari or coconut aminos to make it gluten-free.
What can I use instead of honey?
You can substitute honey with maple syrup, agave nectar, or brown sugar.
Is there a substitute for sherry wine?
Dry vermouth or rice wine are excellent substitutes for sherry wine in this recipe.
How much garlic should I use?
The recipe calls for 2 cloves of minced garlic, but you can increase this for a more robust flavor.
Can I use ground ginger instead of fresh?
While fresh ginger is recommended for its zest, you can use a smaller amount of ground ginger if necessary.
How do I prevent cornstarch lumps?
Gradually whisk the liquid sauce mixture into the cornstarch in a separate bowl until smooth before adding it to the heat.
Can I store leftovers of this sauce?
Yes, you can store the prepared sauce in an airtight container in the refrigerator for up to 5 days.
How do I reheat the sauce?
Reheat it in a pan over medium heat; you may need to add a splash of water if it has thickened too much during storage.
Is this sauce vegan?
To make it vegan, simply replace the honey with a plant-based sweetener like maple syrup or sugar.
Can I use rice vinegar instead of cider vinegar?
Yes, rice vinegar is a great alternative that maintains the tangy profile of the sauce.
What proteins go well with this sauce?
This sauce pairs exceptionally well with chicken, beef, shrimp, or tofu.
Can I use this as a marinade?
Yes, it works well as a marinade, though you should wait to add the cornstarch until you are ready to cook.
How long does it take to cook the sauce?
The sauce typically thickens in just one or two minutes once it hits the hot pan.
Who inspired this recipe?
This recipe is an adaptation of a classic from the 'Moosewood Cookbook' by Mollie Katzen.
Can I add heat to the sauce?
Yes, feel free to add red pepper flakes or sriracha for a spicy kick.
What type of soy sauce should I use?
Standard all-purpose soy sauce is recommended, but you can use low-sodium if preferred.
Is this sauce healthy?
It uses fresh ginger, garlic, and minimal oil, making it a flavorful and relatively light addition to meals.
Can I double the recipe?
Yes, you can easily double the ingredients if you are preparing a larger batch of stir-fry.
What vegetables pair best with this sauce?
Broccoli, bell peppers, snap peas, and carrots are all excellent choices for this savory sauce.
Why is sesame oil included?
Sesame oil adds a distinct, nutty aroma and depth of flavor common in Asian-inspired cuisine.
Can I skip the cornstarch?
You can, but the sauce will be thin and watery rather than coating your ingredients properly.
Do I need a wok to make this?
No, a standard large skillet or frying pan will work perfectly well.
Can I make it low-sodium?
Yes, use a low-sodium soy sauce and adjust the amount of added water if needed.
Is the sauce sweet or savory?
It is primarily savory with a hint of sweetness from the honey and tang from the vinegar.
How much sauce does this recipe make?
The recipe produces approximately 1.5 to 2 cups of sauce, enough for a standard family stir-fry.
Can I use brown sugar instead of honey?
Yes, brown sugar is a suitable substitute and adds a nice depth to the sauce.
Is this recipe kid-friendly?
Yes, it is generally mild and flavorful, making it a hit with both children and adults.