Goes-With-Everything Stir-Fry Sauce

By the Gracious Vegan

I could never find a ready-made stir-fry sauce I liked, let alone one without oil. So I set about making my own, and after a number of experiments, I got to this one. I’ve been amazed how good this is and how many different vegetable and tofu/tempeh combinations it works with. It’s truly a universal stir-fry sauce. You can play with flavors using this as a base — you can add sesame flavors, more chilis, more garlic, etc.

Makes about 1.25 cups sauce (enough for several batches of stir-fry)

In a medium saucepan, whisk together the following ingredients until smooth. 

• 1 Tablespoon cornstarch

• 1 Tablespoon water

• 1 teaspoon garlic powder

• 1/2 teaspoon powdered ginger

Add the remaining ingredients and heat to a boil, whisking constantly. Once the mixture boils, turn down the heat and cook for a few minutes until the sauce thickens a bit. If the sauce is too thick, whisk in a bit more broth. 

• 1.25 cups vegetable broth

• 3 Tablespoons soy sauce or tamari

• 1/4 cup maple syrup

• 1/8 – 1 teaspoon red pepper flakes (depending on how spicy you like your sauces)

The sauce is ready to use with a stir-fry. Most stir-fry batches for 3-4 people require 1/3 – 1/2 cup of sauce or more. 

Options

You can stir in a Tablespoon of toasted sesame seeds or a couple teaspoons of sesame oil or Chinese roasted sesame paste. 

Timing: About 15 minutes

Gluten-free