Oriental Stir-Fry Sauce

  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Serves: 6,Yield: 1cup, approximately
  • Ingredients

  • 1/2 cuporange juice
  • 1/4 cuptamari soy sauce
  • 2tablespoonsgrated fresh ginger
  • 3clovesgarlic, crushed
  • 2tablespoonshoney
  • 2teaspoonssesame oil
  • 2tablespoonscornstarch
  • Directions

  • Combine the first 6 ingredients.
  • Place the cornstarch into a bowl; whisk the liquid mixture into it.
  • Set aside, but keep the whisk handy, as you will need to whisk the sauce again just before you use it.
  • Add this sauce to a wok, full of vegetables, meat, or seafood about 2/3 of the way through cooking.
  • Stir well to ensure a thorough coating.
  • Reviews

  • “Pretty good!I used it on veggies and pasta.One word of warning though.I didn’t have fresh ginger, so I used the powdered stuff.Change it to 2 tsp instead of tablespoons.I knew better, but added too much anyway.Way too much kick!”

  • “This sauce was super yummy.I used it for stir fry broccoli to go with General Tso’s chicken I prepared.I think next time I will use it for some beef and broccoli.My boyfriend really liked it too and was surprised that it was from scratch.Thanks for sharing this!”

  • “This was very good, light tasting and perfectly seasoned. It was so easy to put together.I used sliced chicken breast, frozen stirfry veggies, and fresh orange juice, toasted sesame oil and fresh ginger that I keep in the freezer for grating.Served it over Calrose Asian sushi rice.I plan on using it for chicken or pork, as it’s a little light for beef.Thank you!”

  • “This is soooo good!Granted, I didn’t have all of the ingredients on hand but, I had enough to get the basic taste of the sauce.This is a keeper.I put in on stir fry veggies and diced boneless country-style pork ribs.Wonderful!!Thank you so much!!”

  • “Yum! The flavor was excellent and very intense. I was cautious about adding the cornstarch, but next time (and there will be a next time) I’ll add it all because this time it was too soupy. I might try it as a marinade for tofu (before the cornstarch).”

  • “OK, DO NOT add the corn starch to the sauce, it is not necessary. I have stir fried many times before and knew to add corn starch with a little water at the end if needed to thicken, but I heeded the recipe and the reviews. The flavor was good (I think) but the consistency was like a congealed salad …ugh! I hate that I ruined some very good food (napa cabbage, red bell pepper, pork tenderloin). Will try again but WITHOUT adding the corn starch beforehand.”

  • “This is a yummy stir fry sauce.I will definitely make this again when I need a quick and easy dinner.Thanks for the recipe!”

  • “Easy to make & very tasty! I didn’t have orange juice so I used pineapple juice.”

  • “Very quick and easy to make!I used pineapple juice instead of orange, and served it over egg noodles and veggies. Dried chili peppers sprinkled over top gave it some spicey kick. I will definately make this again!”

  • “I thought it was good, but it didn’t quite have enough flavor for my taste.It was on the bland side…I think that next time I will double it for contents of the wok instead”

  • “I recently served this to a Japanese guest who went back for seconds! We all loved it. Thanks for sharing.”

  • “The consistency was perfect. For personal preference, I will substitute 1/2 vegetable broth for 1/2 the orange juice next time.”

  • “This is really good!I used it with Annacia’s “recipe #184324″.Thanks for posting!”

  • “A delicious sauce to serve over a mixture of thinly sliced leftover beef and frozen stir-fry vegetables.This mixture was then served over rice for a quick and easy weeknight meal.”

  • “This is great! I used the powdered ginger as well- 2 teaspoons. This worked great tonight because I used leftover turkey, and the veggies were frozen stuff. I served it over rice too. It was so easy! I think that I will continue to use this recipe for sauce from now on! Maybe I’ll even experiment with it! Thanks for sharing!”

  • “very good!”

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