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Asian Stir-Fry Sauce

Rated as 3 out of 5 Stars

"This is a handy sauce to keep in the fridge for Asian dishes. Store in the refrigerator for up to 3 weeks."
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10 m servings 61
Original recipe yields 16 servings (1 quart)


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  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; 0.1 13.8 0.8 1 720 Full nutrition

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Read all reviews 2
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This was good. I made a stir-fry that seriously lacked in flavor and decided to make this and add to it. It turned a boring recipe into a dish bursting in flavor. The one change I would recommen...

Not really happy with this one. Too much vinegar and chicken broth. Tasted pretty much like bland vinegar. I added a lot of other things to try to bring it too life. I probably should have just ...