MAKES 2 CUPS / PREP: 10 MINUTES / COOK: 5 MINUTES / TOTAL: 15 MINUTES
Many jarred stir-fry sauces are packed with unhealthy high-fructose corn syrup, sodium, and a list of ingredients I cannot even pronounce! Save money and enjoy improved flavor by making your own stir-fry sauce.
½ cup low-sodium soy sauce
½ cup chicken or vegetable broth
3 tablespoons catsup (free from high-fructose corn syrup)
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon brown sugar
1½ teaspoons honey
1 teaspoon sriracha or other hot sauce
¼ teaspoon freshly ground black pepper
½ cup cold water
2 tablespoons cornstarch
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 teaspoon ground ginger
1 In a medium bowl, stir to combine the soy sauce, broth, catsup, rice vinegar, sesame oil, brown sugar, honey, sriracha, and pepper. Set aside.
2 In a small bowl, mix together the water and cornstarch until there are no lumps. Set aside.
3 In a small saucepan over medium heat, heat the olive oil. Sauté the garlic and ginger just until the oil begins to simmer, 1 to 2 minutes.
4 Whisk in the soy sauce mixture, and bring the liquid to a boil.
5 Slowly whisk in the cornstarch mixture. Cook the sauce for a few minutes more until it has thickened, stirring constantly.
6 Store the sauce in an airtight container in the refrigerator for up to 1 week or freeze for up to 1 month. Reheat the sauce and stir well before using.
Per Serving (¼ cup): Calories: 93 Total fat: 5g Sodium: 846mg Total carbs: 10g Sugar: 4g Fiber: 0g Protein: 2g