Spicy Ginger Stir-Fry Sauce

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This sauce is a fantastic gift for anyone who loves to stir-fry. It can be refrigerated for up to two weeks. More Condiment Recipes

By
Grace Parisi
Grace Parisi
Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television.
Food & Wine's Editorial Guidelines
Updated on March 29, 2015
Total Time:
15 mins
Yield:
1 cup
Cook Mode (Keep screen awake)

Ingredients

  • 1/2 cup chicken stock or low-sodium broth

  • 3 tablespoons low-sodium soy sauce

  • 1 tablespoon sherry or Chinese cooking wine

  • 1 tablespoon sugar

  • 1 teaspoon cornstarch dissolved in 1 tablespoon water

  • 1/2 teaspoon distilled white vinegar

  • 1/2 teaspoon sesame oil

  • 1 tablespoon peanut oil

  • 3 tablespoons minced peeled fresh ginger

  • 1/2 teaspoon crushed red pepper

Directions

  1. In a small bowl, combine the stock with the soy sauce, sherry, sugar, cornstarch slurry, vinegar and sesame oil. Stir to dissolve the sugar.

  2. In a medium saucepan, heat the peanut oil until shimmering. Add the ginger and crushed red pepper and cook over high heat, stirring, until fragrant and golden. Add the stock mixture and boil over high heat until thickened and glossy, about 1 minute. Transfer to a glass jar and let cool.

Notes

Applications:

Add while stir-frying pork, chicken, shrimp or beef. Use as a dipping sauce for dumplings, steamed vegetables or rotisserie chicken. Drizzle over grilled meats or fish.

Originally appeared: December 2002

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