Ingredients
Method
- In a medium bowl, whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, and brown sugar until the sugar is dissolved.
- In a small separate bowl, mix cornstarch with vegetable broth until smooth and no lumps remain. This will help thicken the sauce.
- Add the cornstarch mixture to the sauce base and whisk thoroughly to combine all ingredients evenly.
- Heat a wok or large skillet over medium-high heat. Add a teaspoon of oil, then stir fry the minced ginger and garlic for 30 seconds until fragrant.
- Pour the prepared sauce mixture into the hot wok with the aromatics. Stir constantly to prevent lumps from forming.
- Continue cooking and stirring for 2-3 minutes until the sauce thickens and becomes glossy. It should coat the back of a spoon.
- Add your stir-fried vegetables to the sauce and toss to coat evenly. Serve immediately over rice or noodles while hot.
Nutrition
Notes
For best results, prepare all ingredients before you start cooking as stir frying moves quickly. The sauce can be made ahead and stored in the refrigerator for up to 5 days. If the sauce becomes too thick when reheating, simply add a tablespoon of water or broth to thin it out. For a spicier version, add red pepper flakes or a teaspoon of chili garlic sauce.