stir-fry sauce




Prep Time


Cook Time

This versatile sauce is good with any combination of vegetables and meat or chicken. For a quick dinner, toss it in a wok with 500–700g velveted chicken or meat and 3–4 cups of stir-fry vegetables. Serve with rice.



For the stir-fry sauce

  • 2 tablespoons cornflour
  • ¼ cup water
  • ½ cup chicken stock
  • ⅓ cup soy sauce
  • ¼ cup brown sugar
  • 2 tablespoons Shaoxing cooking wine
  • 1 tablespoon sesame oil
  • 1 tablespoon finely chopped fresh ginger
  • 1 tablespoon finely chopped garlic
  • ¼ teaspoon chilli flakes


For the stir-fry sauce

  • Combine the cornflour and water in a bowl and mix well.
  • Add all the other ingredients and stir to combine.
  • If you are not using it straight away the ingredients will separate so it will need a good whisk before you use it.