Asian Stir-Fry Sauce


This is a handy sauce to keep in the fridge for Asian dishes. Store in the refrigerator for up to 3 weeks.

Prep Time:
10 mins
Total Time:
10 mins
1 quart


  • 2 (14.5 ounce) cans chicken broth

  • ½ cup cornstarch

  • ½ cup soy sauce

  • ½ cup corn syrup

  • ½ cup dry sherry

  • ¼ cup cider vinegar

  • 3 cloves garlic, minced

  • 2 teaspoons fresh grated ginger

  • ¼ teaspoon ground cayenne pepper


  1. Combine chicken broth, cornstarch, soy sauce, corn syrup, sherry, cider vinegar, garlic, ginger, and cayenne pepper in a 1 1/2-quart jar with a tight-fitting lid. Shake well.

Cook's Note:

To use this sauce, just stir-fry vegetables and meat (optional), then pour in some sauce. Stir as it thickens and add a bit of water if it is too thick. It's just that easy!

Nutrition Facts (per serving)

61 Calories
0g Fat
14g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 61
% Daily Value *
Total Fat 0g 0%
Cholesterol 1mg 0%
Sodium 720mg 31%
Total Carbohydrate 14g 5%
Dietary Fiber 0g 0%
Total Sugars 3g
Protein 1g
Vitamin C 0mg 1%
Calcium 5mg 0%
Iron 0mg 1%
Potassium 29mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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