Stir Fry Sauce


  • 2/3 cup soy sauce
  • 1/2 cup chicken broth or water
  • 1/3 cup dry sherry
  • 3 1/2 tablespoons sugar
  • 1 tablespoon sesame oil
  • 1/2 teaspoon white pepper
  • 2-3 tablespoons canola oil
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 3 tablespoons cornstarch
  • 6 tablespoons water


  • Place soy sauce, broth, dry sherry, sugar, sesame oil and white pepper in a bowl. Place small saucepan over high heat until hot. Add cooking oil. Add the garlic and ginger, cooking until fragrant, about 15 seconds. Add soy mixture, bring to bowl and reduce heat to medium. Cook for 1 minute. Mix the cornstarch in a separate bowl with 6 tablespoons of water. Add to soy mixture in pot, stirring until sauce boils and thickens. This can been used as needed to add to stir fry mixture. Add to stir fry mixture towards the end.


  • Refrigerate any unused sauce.SOURCE: Adapted from Martin Yan