Vegetable Stir Fry Sauce

Sauteing vegetables in a wok
Dave King / Getty Images
  • 15 mins
  • Prep: 5 mins,
  • Cook: 10 mins
  • Yield: about 1/2 cup (3 to 4 servings)
Ratings (21)

This vegetable stir fry sauce works well with 4 to 5 cups of fresh vegetables such as broccoli, bok choy, and baby corn. (In this vegetable stir-fry recipe, it is used with fresh broccoli, baby corn, and red bell peppers). To enhance the appearance, if you like, you can top the cooked vegetables with 1 to 1 1/2 tablespoons of toasted sesame seeds.

What You'll Need

  • 1/4 cup chicken broth (or water)
  • 2 tablespoons oyster sauce
  • 1 1/2 teaspoons rice wine (Chinese, or dry sherry)
  • 1/2 teaspoon sugar
  • Black pepper, to taste
  • 1 teaspoon cornstarch
  • 2 teaspoons water
  • Salt, to taste

How to Make It

  1. In a small bowl, combine the chicken broth or water, oyster sauce, rice wine or sherry, sugar, and black pepper.
  2. In a separate small bowl, stir the cornstarch into the water. Keep both bowls near the stove.
  3. Stir-fry the vegetables. Once the vegetables are stir-fried, push the vegetables to the sides of the wok.
  4. Give the sauce a quick re-stir and pour into the middle of the pan. Bring to a boil.
  5. Give the cornstarch/water mixture and pour into the sauce, stirring quickly to thicken.
  1. Stir to combine the vegetables with the sauce.
  2. Remove the wok from the heat and stir in the sesame oil. Serve, sprinkling the sesame seeds over if desired.

Video: How to Stir Fry Vegetables How do I Stir-fry Different Types of Vegetables? More Chinese Food Recipes

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Nutritional Guidelines (per serving)
Calories 11
Total Fat 0 g
Saturated Fat 0 g
Unsaturated Fat 0 g
Cholesterol 0 mg
Sodium 366 mg
Carbohydrates 2 g
Dietary Fiber 0 g
Protein 0 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)