A saucy minx.

The best homemade stir fry sauce to keep in your fridge.

Looks like I need to make more…

Today I’m introducing you to my favorite sauce. It’s one I make myself and keep in my fridge at all times. I can also add to it easily and often do when I have the right ingredients on hand.

This is a basic sauce, but it makes my life easier to have it premixed and ready to go when I’m making stir fry.

The one issue I have is that I really don’t measure. I go by taste on this one. But I’ll try to give you approximations so that you can make this at home, and adjust to your liking.

Ingredients

The secret sauce! Not pictured: scallions (I didn’t have any), rice wine vinegar.
  1. Soy sauce (about 1 cup)
  2. Honey (about 1/4 cup)
  3. Finely grated ginger (1 tablespoon or to taste)
  4. 2-3 cloves of finely grated or crushed garlic (about 1 tablespoon)
  5. 1-2 stalks chopped scallions
  6. Thai fish sauce (a teaspoon or to taste)
  7. Rice or white wine vinegar (a teaspoon or to taste)
  8. Optional: Shichimi—a red chili pepper blend (1/8 teaspoon)

Variations

With a simple adjustment, this sauce base is a great replacement for teriyaki sauce (with far fewer preservatives). All you need to do is measure out 1/4 cup of the sauce, add 1 cup water, the juice from an orange or lemon, and 1/4 cup brown sugar into a pan over medium heat. Add a cornstarch slurry of 2 tablespoons cornstarch and 1/4 water and cook for about 5 minutes.

Another quick adjustment makes it a great dipping sauce for gyoza. Measure out a few tablespoons of the sauce, add an equal amount of rice wine vinegar and a few drops of sesame oil, as well as a few extra splashes of fish oil. The dipping sauce is light and tangy—perfect for the dumplings.

You can experiment with spices. I really like shichimi, but it would be great with chili oil—or even a packet of the chili flakes that come with pizza delivery if that’s what you have on hand.

A few tips

As I mentioned, I add to this sauce whenever its convenient. For example, when I buy a bunch of green onions at the market for a recipe, there are always leftover stalks. Sometimes I can use those during the week, but other times, I might not get to them. If they are looking a little limp (but are free of mold) I’ll trim any questionable parts, chop up the good parts and throw it in the jar. Because the main ingredients are soy sauce, honey, and vinegar, the onions are pickled. The ginger and garlic are likewise preserved.

Speaking of ginger, whenever I buy ginger root, I slice it up and keep it in my freezer. It stays pretty hearty and can be used in to make ginger tea, smoothies, lemonade, curd, or in this sauce whenever it is needed. The garlic can also be frozen (or stored in oil), but my husband grows garlic in our herb garden, so we have a pretty good supply on hand.

If you don’t have fish sauce, you can omit it… but its sooooooo good, I think you’ll want to add it. It adds a layer of umami flavor that makes the sauce irresistible. A small bottle will last for years.

Do you have a secret sauce? Let me know!

One thought on “A saucy minx.

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