# All-Purpose Stir-Fry Sauce (Brown Garlic Sauce)

> A versatile Asian-style sauce perfect for stir-fries, vegetables, and protein dishes. Sweet, savory, and garlicky with just the right amount of umami.

**Prep time:** 15 minutes
**Cook time:** 5 minutes
**Total time:** 20 minutes
**Servings:** 4
**Storage:** Refrigerates 2 weeks

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## Ingredients

- 2/3 cup soy sauce
- 1/2 cup chicken broth
- 1/3 cup rice wine
- 3 1/2 tbsp sugar
- 1 tbsp sesame oil
- 1/4 tsp white pepper
- 2 tbsp cooking oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 2 tbsp cornstarch
- 1/4 cup water

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## Shopping List

### 🥫 Asian Pantry
- [ ] Soy sauce (need 2/3 cup)
- [ ] Rice wine (need 1/3 cup)
- [ ] Sesame oil (need 1 tbsp)

### 🥣 Pantry
- [ ] Chicken broth (need 1/2 cup)
- [ ] Sugar (need 3 1/2 tbsp)
- [ ] Cornstarch (need 2 tbsp)
- [ ] Cooking oil (need 2 tbsp)

### 🥬 Produce
- [ ] Fresh garlic (need 1 tbsp minced)
- [ ] Fresh ginger (need 1 tbsp minced)

### 🧂 Spices
- [ ] White pepper (need 1/4 tsp)

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## Instructions

1. **Combine sauce ingredients.** In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil, and white pepper. Whisk until sugar is dissolved.

2. **Prepare cornstarch slurry.** Dissolve the cornstarch in 1/4 cup water.

3. **Cook aromatics.** Heat a pan over high heat. Add the cooking oil, swirling to coat. Add the garlic and ginger and cook, stirring, until fragrant, about 15 seconds.

4. **Add sauce mixture.** Add the soy sauce mixture and bring to a boil.

5. **Reduce and thicken.** Reduce heat to medium and cook for 1 minute.

6. **Finish the sauce.** Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.

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## Serving Ideas

- Toss with stir-fried vegetables (broccoli, bell peppers, snap peas)
- Over rice or noodles with protein
- As a sauce for chicken, beef, or shrimp stir-fry
- Drizzled over steamed bok choy
- Mixed with sautéed mushrooms and tofu

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## Notes

- Make a double batch and store in the refrigerator for quick weeknight meals
- Adjust sweetness by adding more or less sugar
- For a spicier version, add red pepper flakes or chili oil
- The sauce thickens as it cools; reheat gently with a splash of water if needed
- Can substitute vegetable broth for a vegetarian version