Stir Fry Sauce

Ingredients

• 1/2 cup soy sauce (use low-sodium if preferred)

• 1/4 cup vegetable or chicken broth (or water)

• 2 tablespoons hoisin sauce

• 1 tablespoon oyster sauce (optional for a richer flavor)

• 1 tablespoon cornstarch

• 1 tablespoon rice vinegar or white vinegar

• 1 tablespoon brown sugar or honey

• 1 tablespoon sesame oil

• 2 cloves garlic, minced

• 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)

• 1/2 teaspoon red pepper flakes (optional, for heat)

Directions

1.  Combine Ingredients:

   • In a small bowl, whisk together soy sauce, broth, hoisin sauce, oyster sauce (if using), cornstarch, vinegar, brown sugar (or honey), sesame oil, minced garlic, grated ginger, and red pepper flakes (if using).

2.  Prepare Stir-Fry:

   • Heat 1-2 tablespoons of oil (such as vegetable or canola oil) in a large skillet or wok over medium-high heat. Add your choice of vegetables (such as bell peppers, broccoli, carrots, snap peas, mushrooms, zucchini, and baby corn) and stir-fry until they are tender-crisp, about 5-7 minutes.

3.  Add Sauce:

   • Pour the sauce over the cooked vegetables in the skillet. Stir well to coat all the vegetables evenly. Cook for another 1-2 minutes, until the sauce has thickened slightly and is glossy.

4.  Serve:

   • Serve the vegetable stir-fry hot over steamed rice or noodles. Garnish with sesame seeds and sliced green onions if desired.

Variations and Tips:

• Protein Addition: You can add tofu, tempeh, or seitan to the stir-fry for extra protein. Cook the protein separately until golden and then combine with the vegetables before adding the sauce.

• Vegetable Options: Feel free to use any vegetables you like or have on hand. Bok choy, spinach, and green beans are also great options.

• Thicker Sauce: If you prefer a thicker sauce, mix an additional 1 teaspoon of cornstarch with 1 tablespoon of water and add it to the sauce while cooking.

• Gluten-Free: Use tamari or gluten-free soy sauce to make this recipe gluten-free.