Recipes > Chinese Stir-Fry Sauce

Chinese Stir-Fry Sauce

Now you can make a delicious stir-fry that can complete with any Chinese restaurant.


1-1/2 cups

Total Time


Cook Time

5 minutes



2 tablespoons corn starch

3 tablespoons brown sugar

1/8 teaspoon Crushed Red Pepper

OR Cayenne Pepper

1/2 cup corn syrup, light

1/2 cup soy sauce

2 tablespoons dry sherry

1 tablespoon sesame oil

1 tablespoon rice vinegar

1 tablespoon minced fresh ginger

2 teaspoons Minced Garlic


Stir corn starch, brown sugar and crushed red pepper together in a small saucepan OR 1-quart microwavable dish.  Add remaining ingredients; stir well.

Cook over medium heat on stove (OR microwave on HIGH 100% for 2 minutes), stirring occasionally.  Heat until mixture boils for 1 full minute.  Continue cooking and stirring 1 to 2 additional minutes or until thickened to a syrup-like consistency.

Drizzle over your favorite stir-fry just before serving.  Also delicious as a glaze for grilled meats.  Store covered in refrigerator for up to 2 weeks.

Recipe Note;  Stir-fry 1 pound chicken strips and 4 to 6 cups chopped vegetables.  Recommended vegetables include onions, eggplant, bell peppers, broccoli and carrots.

Recipe Variations:
To turn this recipe into a great Teriyaki glaze, just add 3 tablespoons frozen pineapple juice concentrate.

Make a Chinese Barbecue Sauce by adding 3 tablespoons Hoisin Sauce (found in the Asian section of most supermarkets), 1/4 teaspoon Spice Islands Cayenne Pepper and 1/2 cup ketchup or your favorite barbecue sauce.  (Great for chicken wings!)

For Thai Peanut Sauce, decrease the soy sauce to 1/4 cup; add 1/3 cup chunky peanut butter and 1/3 cup coconut milk.  Garnish with minced green onions, Spice Islands Sesame Seeds and Crushed Red Pepper.


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