All-Purpose Stir-Fry Sauce
Makes approximately 1/2 cup (2-3 servings).
Ingredients
| Ingredient | Weight | Vol. |
|---|---|---|
| Soy Sauce | 62g | 1/3 cup |
| Sesame Oil | 5g | 1 tsp |
| Crushed Garlic | 5g | 2 tsp |
| Brown Sugar | 15g | 1 tbsp |
| Grated Ginger | 15g | 1 tbsp |
| Ground Black Pepper | 1g | 1/4 tsp |
| Red Pepper Flakes | ~ | Pinch |
Method
Whisk all the ingredients to combine and let sit for best results.
Notes
This sauce works great in stir-fry, on noodles, and even as a dipping sauce. I recommend using low soduium soy sauce if available. Consider making some on the fly adjustments with things like an acid, or umami. Some of my favourie enhancements are oyster sauce (equal parts as brown sugar), a dark vinegar (chinkiang or alt.), or citrus zest.
