Best Tasting And Easy Stir Fry Sauce

1. 1

   In a small bowl, combine the stock with the soy sauce, sherry, sugar, cornstarch slurry, vinegar and sesame oil. Stir to dissolve the sugar.

2. 2

   In a medium saucepan, heat the peanut oil until shimmering. Add the ginger and crushed red pepper and cook over high heat, stirring, until fragrant and golden.

3. 3

   Add the stock mixture and boil over high heat until thickened and glossy, about 1 minute.

4. 4

   Note/Ideas: I usually add some garlic and some fresh orange juice instead of all that stock and 1/4 teaspoon of salt - I think this is really nice because it gives you a lot of sauce - I don't like a dry stir fry, especially over rice.

* Per serving · 4 servings · Values may vary.