Best Ginger Stir Fry Sauce
- 1 tbsp olive oil
- 2 tbsp ginger, fresh minched OR 2 tsp ground ginger
- 1 tbsp garlic, minced
- 1/2 cup chicken broth OR white wine
- 1 tbsp cornstarch
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup vinegar - rice, cider or white
- 1/4 cup ketchup or barbecue sauce
- 2 tsp sesame oil
Mix together oil, minced garlic, and ginger in a saucepan. Cook over medium heat until oil starts to simmer.
In another small bowl, mix cornstarch and broth together. Set aside.
Once your saucepan ingredients have come to a simmer, turn heat to low and add the soy sauce, honey, ketchup, vinegar, and sesame oil.
Whisk in the cornstarch mixture, increase the heat and bring it to a boil. Cook for a few minutes until thickened, stirring constantly.
Add sauce directly to your stir fry. If you are storing it for a later time allow the sauce to cool and pour into a jar with a lid. Store in the fridge for up to two weeks. (We have stored it for much longer but of course we cannot guarantee or recommend longer than two weeks. Do so at your own risk.)