• Jackie Lede

Chinese White Stir Fry Sauce

This delicious stir fry sauce has a light, mild flavour and makes a great main as a moo goo gai pan or as a side with some sauteed veggies!


2.5 cups stock (chicken or make it vegan with veggie stock)

3 tablespoons cornstarch

1 tablespoon mirin

1 tablespoon sesame oil

1 clove minced garlic

1 teaspoon minced ginger

1 teaspoon sea salt

1/2 teaspoon honey


1. Set aside 1/4 cup of broth mixed with the cornstarch. Add the remaining ingredients to a saucepan and heat over medium high heat.

2. When the mixture comes to a boil, add the cornstarch to thicken while stirring continuously. Once thickened, remove from heat.

3. Pour over your choice of protein and veggies and serve! We used zucchini, mushrooms, bamboo shoots, carrots and snap peas.

NOTE: For a stronger flavour, add more garlic and ginger to taste. Will keep in the fridge for up to three days.

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